<><> The "Official" DISNEY RECIPE Exchange! <><> 1400+ recipes!

[apostolic4life]

Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???

Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......:worried:




:thumbsup2

[disney54us]

Unless someone knows her on a personal note, we may not get any info quickly. I do hope she is well........I will keep her in my prayers till we hear something.......:worried:




:thumbsup2

No, but do you think that if we contact the dis boards, not they they would give out info but since we all register they may make contact with her??? It's not that this is someone we are stalking but it is obvious that she has put much time and effort into this thread (indexing, request etc.), an it is odd that she would just go missing. What's more strange is that tatiania said her last post here was 2/27, and someone checked her profile and said she was signed in on 3/08:confused3, no post though. Even to say lots going on just checking in and will catch up later, or something to that effect. Just hope all is well w/her and her family.

[greeneeyes]

Okay no word from lynninpa???? I think we need to be concerned. Anyone have any suggestions as to how we can check on her???


Some schools have started having Spring break already, maybe she is away? :confused3

[Candid]

Some schools have started having Spring break already, maybe she is away? :confused3

I pm'd one of her children....i'll post as soon as i get a reply

[disney54us]

I pm'd one of her children....i'll post as soon as i get a reply

:thumbsup2, hopefully we'll get word and all is well!!

[TigerKat]

I pm'd one of her children....i'll post as soon as i get a reply

Hoping all is well.

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
House Dressing:
1/2 Cup Dairy Sour Cream
2 Cups Mayonnaise
1 Can Anchovies -- (2 ounces) drained, finely minced
2 Teaspoons Garlic -- finely minced
1 Tablespoon White Vinegar
1/4 Teaspoon Worcestershire Sauce
1/8 Teaspoon Dried Oregano Leaves -- rubbed
Spinach Salad:
4 Cups Fresh Spinach Leaves -- torn
1 Cup Mushroom -- thinly sliced
1/2 Cup Red Onion -- thinly sliced into rings

For the Dressing: Blend all ingredients well. Refrigerate 24 hours before
using. Makes about 2 1/2 cups. Refrigerate any unused portions.

For the Salad: Combine vegetables with an amount of house dressing to suit
your taste or about 1/2 cup. Dressing may be thinned with water if a less
think dressing is desired.

Description:
"Lake Buena Vista Club, Lake Buena Vista Communities"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 805 Calories; 94g Fat (97.5%
calories from fat); 2g Protein; 3g Carbohydrate; 1g Dietary Fiber; 39mg
Cholesterol; 667mg Sodium. Exchanges: 0 Lean Meat; 1/2 Vegetable; 8 Fat;
0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Chunk Light Tuna Packed in Water -- (6 1/2 ounces)
1 Can Chunk Light Tuna Packed in Oil -- (6 1/2 ounces)
1/2 Cup Ground Celery
1/2 Cup Mayonnaise
1/4 Cup Pineapple -- crushed and drained
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Worcestershire Sauce
1/4 Teaspoon White Pepper

Put tunas and celery in a strainer and drain overnight in the
refrigerator. Chop tuna very fine.

Mix tuna and celery with remaining ingredients until well blended. Chill
for at least 1 hour before serving.

Description:
"Farmers Market, The Land, EPCOT"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 203 Calories; 23g Fat (96.6%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 163mg Sodium. Exchanges: 0 Grain(Starch); 0 Fruit; 2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Cups Cooked Macaroni -- (3/4 cup uncooked)
1/2 Cup Green Pepper -- diced, blanched
1/4 Cup Canned Mushroom -- sliced
1/4 Cup Cooked Peas
2 Tablespoons Pimiento -- diced
1 Cup Cooked Ham -- diced
1 Tablespoon Mayonnaise
1 Teaspoon Dairy Sour Cream
2 Teaspoons Prepared Yellow Mustard
Salt and Pepper -- to taste

Drain and cool macaroni. Mix lightly with remaining ingredients until well
blended. Chill. Refrigerate any unused portions.

Description:
"Papeete Bay Verandah, Polynesian Village Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 250 Calories; 7g Fat (26.3%
calories from fat); 12g Protein; 34g Carbohydrate; 2g Dietary Fiber; 20mg
Cholesterol; 529mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1/2
Vegetable; 1/2 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2/3 Pound Frozen Bay Shrimp -- (10 ounces) cooked
1 1/3 Cups Frozen Peas
1 1/3 Cups Frozen Whole Kernal Corn
2 Cups Water
1/2 Teaspoon Salt
1/4 Teaspoon Mayonnaise
1 1/2 Teaspoons Worcestershire Sauce
1/2 Teaspoon Freeze Dried Dill Weed
1/4 Teaspoon Tabasco Sauce
1/4 Cup Pimiento -- diced, drained
1/4 Teaspoon Seasoned Salt
Crisp Greens

Defrost shrimp in refrigerator overnight. Drain well. Cook peas and corn
in 2 cups water with 1/2 tsp salt for 1 to 2 minutes. Drain well and cool.

Combine mayonnaise with worcestershire, dill, tabasco, pimiento and
seasoned salt, blending well. Put shrimp and vegetables ina bowl, add
mayonnaise and seasonings and mix lightly to blend into shrimp and
vegetable mixture. Cover and chill in refrigerator for at least 4 hours.
Serve on crisp greens.

Description:
"Top of the World, Contemporary Resort"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
"http://groups.yahoo.com/group/Walt_Disney_World_Recipes/"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 41 Calories; trace Fat (9.1%
calories from fat); 3g Protein; 7g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 431mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0
Vegetable; 0 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Tablespoons Milk
6 Tablespoons Sugar
3 Tablespoons White Vinegar
Salt and White Pepper -- to taste
3/4 Cup Mayonnaise
3 Cups Cabbage -- shredded
1/2 Cup Spanish Peanuts -- more if desired

Mix milk, sugar, vinegar, salt and pepper to taste and mayonnaise until
well blended. Toss with cabbage. Garnish with peanuts.

Description:
"Empress Lilly, Walt Disney World Shopping Village"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 498 Calories; 45g Fat (75.3%
calories from fat); 7g Protein; 26g Carbohydrate; 3g Dietary Fiber; 16mg
Cholesterol; 256mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 1/2
Vegetable; 0 Non-Fat Milk; 4 1/2 Fat; 1 1/2 Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

Nutr. Assoc. : 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Pound Cooked Tiny Bay Shrimp
1/4 Cup Celery -- finely diced
3 Tablespoons Mayonnaise
1/4 Teaspoon Salt
1/8 Teaspoon White Pepper
1 Tablespoon Lemon Juice
4 or 5 Leaves of Crisp Lettuce
8 to 10 Slices Sourdough or Whole Wheat
Bread -- buttered

Coarsely chop shrimp and mix with celery, mayonnaise and seasonings. Place
lettuce leaves on half of bread slices and shrimp salad on remainder. Put
together as for a sandwich. Cut to form 2 triangles. Refrigerate
leftovers.

Description:
"Pueblo Room, Contemporary Resort and Town Square Cafe, Main Street,
U.S.A., Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 76 Calories; 9g Fat (95.9% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg
Cholesterol; 198mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 1/2 Fat.

NOTES : http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 2 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 Ounces Chunk Light Tuna Packed in Water
3 Ounces Chunk White Tuna Packed in Oil
1/4 Cup Mayonnaise
1/4 Cup Celery -- chopped
1 Dash Lemon Juice
1 Dash Worcestershire Sauce
1 Dash White Pepper

Chop tunas very fine. Put tunas and celery in a strainer and drain
thoroughly. Mix tunas and celery with remaining ingedients until well
blended. Chill for at least 1 hour before serving.

Description:
"Lunching Pad, Tomorrowland, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 200 Calories; 23g Fat (97.8%
calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber;
10mg Cholesterol; 172mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable;
0 Fruit; 2 Fat; 0 Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

Nutr. Assoc. : 0 0 0 0 0 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Tablespoon Dijon Mustard
2 Tablespoons Red Wine Vinegar
1/2 Teaspoon Salt
White Pepper -- to taste
1 Egg
2/3 Cup Vegetable Oil

In a small stainless steel bowl, using an electric mixer, beat mustard,
vinegar, salt, pepper and egg together at high speed until frothy. On
medium speed, gradually add oil. Mixture is like a thin mayonnaise.

Description:
"Chefs De France, France Showcase, EPCOT Center"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most
Requested Recipes"
S(Formatted by Kelly Blizzard):
""
Copyright:
"1986"
Yield:
"1 Cup"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1374 Calories; 151g Fat (97.1%
calories from fat); 7g Protein; 3g Carbohydrate; trace Dietary Fiber;
212mg Cholesterol; 1324mg Sodium. Exchanges: 1 Lean Meat; 29 1/2 Fat; 0
Other Carbohydrates.

NOTES : http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

Nutr. Assoc. : 0 0 0 0 0 0

[TheGoofyMama]

Boma – Flavors of AfricaDisney’s Animal Kingdom Lodge


Yield: 8 servings

Ingredients

4 teaspoons Cumin, ground and toasted
2 teaspoons Coriander, ground and toasted
2 tablespoons Paprika
½ teaspoon Cayenne Pepper
1½ teaspoons Garlic, dry and ground
1 teaspoon Kosher Salt
1/3 teaspoon Black Pepper, freshly ground
2 ounces Lemon Juice
1 cup Olive Oil
¼ bunch Parsley, chopped
½ bunch Cilantro, chopped
1 each Red Bell Pepper, julienned
1 each Lemon, fine julienne
½ cup Cherry Tomatoes, halved
¼ cup Black Olives, sliced or diced or julienned
2 each Salmon Filets (approximately 3 pounds each filet)


Method of Preparation

1. In a small bowl, combine cumin, coriander, paprika, cayenne pepper, garlic, salt, black pepper, and lemon juice. Whisk well to remove all lumps.

2. Add olive oil slowly. Whisk in parsley and cilantro.

3. Reserve one third of the Chermoula.

4. Add peppers, lemon, olives, and tomatoes to the remaining Chermoula to make a relish.

5. Place salmon on a sheet tray. Rub with the reserved Chermoula.

6. Bake in a 325o – 350o oven and cook until done (15 to 20 minutes.)

7. Top salmon with the relish at time of service. Relish is served cool or at room temperature.

[TheGoofyMama]

Jiko – The Cooking PlaceDisney’s Animal Kingdom Lodge

Traditionally this Moroccan dipping and cooking sauce would have been made with a mortar and pestle. A food processor also yields a nice sauce. Do not use a blender.

Yield: 8 servings

Ingredients

2 bunches Fresh Cilantro
6 each Garlic Cloves
2 teaspoons Salt (preferably coarse sea salt)
3-4 teaspoons Ground Cumin
2 tablespoon Paprika
2 teaspoons Cayenne (ground red pepper)
1 each Roasted Red Pepper (or about ¼ cup Pimento)**
Juice of half a Lemon or Lime
6 tablespoons Olive Oil

Method of Preparation

Trim the stems from the bunch of cilantro. Don’t worry about the thin stems near the leaves. Just remove the thicker stems on the bottom of the bunch as well as any cilantro roots (if so packaged.) Wash and thoroughly dry the cilantro. Drop cilantro tops into a food processor and pulse until finely chopped.

Remove the skin from the four garlic cloves and place them on a cutting board. Smash the cloves under the blade of a knife or use a garlic press. Work the salt into the garlic with the flat edge of the knife. The grains of salt will help to break down the garlic. Add the garlic to the cilantro in the food processor along with the spices and roasted pepper. Pulse to blend. The sauce should not be completely smooth, but should have a little texture.

Remove mixture to a bowl and stir in lemon or lime juice and olive oil.

** Start with less red pepper if you do not like hot foods.


Makes about 1 1/2 cups of chermoula. Use as a dipping sauce for grilled or fried seafood, a baste or marinade for grilled or roasted fish steaks or fillets (such as salmon, swordfish, or tuna) or a marinade for chicken or kebob meats.

[Tatania]

http://wdwnews.com/assets/images/printable/1018AV_1006ND_3667.jpg

Prawn Idol
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4

28 raw jumbo Dublin Bay prawns
olive oil for brushing
knob of butter
1 1/4 tablespoons white wine
12 oz spinach or ruby chard, thick stems removed

For the Mead Salsa
1/2 small red, yellow and green pepper, seeded and finely diced
1 small mild red chili, seeded and finely chopped
1 Plum tomato, seeded and diced
1 small red onion, finely chopped
5 fresh mint leaves, shredded
2 1/2 tablespoons mead (or champagne)
juice of 1 lime
3 3/4 tablespoons olive oil
salt and freshly ground black pepper

To make the Mead Salsa, place the red, yellow, and green peppers in a bowl with the chili, tomato, red onion, mint, mead or champagne, lime juice and olive oil.

Break the heads off the Dublin Bay prawns and then carefully remove the shells, leaving the tails intact. Heat a large griddle pan until searing hot. Run 2 x 8 " bamboo skewers through 7 of the peeled prawns and repeat until you have 4 racks in total. Season to taste.
Brush the griddle pan with a little oil and add the racks of prawn, presentation sides down. Cook for 1 to 2 minutes on each side until cooked through and lightly seared.
Meanwhile, heat the butter and wine in a pan. Tip in the spinach or ruby chard, season generously, then sauté for a minute or two until just wilted. Remove from the heat and drain away any excess liquid.
To serve, divide the sautéed spinach (or chard) among warmed serving plates and place a rack of the prawns on top of each one. Drizzle over the Mead Salsa and serve the remainder in a small bowl at the table.

Cooks Note: this is a wonderful summer dish with a lovely combination of flavors. It not only looks and tastes fantastic but is also deceptively easy to make. Try using raw peeled tiger prawns as a good alternative. Mead is a fermented honey-based drink made since Celtic times, with a limited availability but champagne is a good alternative.

[TigerKat]

I pm'd one of her children....i'll post as soon as i get a reply

Any word yet?

[Candid]

Any word yet?

Nope nothing yet...:sad2:

[disney54us]

Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.

[TheGoofyMama]

Boma - Flavors of Africa

Disney's Animal Kingdom Lodge






Yield: 1 serving



Ingredients


1 each
Store-bought Pizza Crust





Scrambled Eggs











Method of Preparation


1. Take store-bought pizza crust.



2. Add fresh cooked scrambled eggs.



3. Top with your favorite topping and bake in a 350o oven.







Serving ideas: Toppings can be anything you wish: vegetables, ham, bacon,
peppers, mushrooms, or any cheese you like.












http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[Tatania]

Hi, I contacted a mod that has help out w/other things. Just to see if they can I don't know check out things while of course respecting privacy. Just very strange, and I know we all hope she is okay.

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

[apostolic4life]

I hope we find something out soon. I offered to help update the index when I sent her a PM but haven't heard anything back yet. I have a few days off over Easter and if we haven't heard anything by then all see if the mods can update our index and request list from a Word file or something.

Yes, I hope all is well with our friend!!! Your idea about updating the index should work by a simple copy and paste procedure.




:thumbsup2

[disney54us]

My mod has answered my pm, she could'nt pull something up ask for the exact thread and said she would go to the web masters. I explained, how it was odd considering the time and effort that she put into this thread that she would just go MIA. That we weren't stalking someone and had concerns that she hasn't checked in. As I told her, I guess when your on here and 'get to know' people we are on the web, if something happened to a regular on a thread we would have no way of knowing.

[gingermouse17]

subscribing popcorn::

[Tatania]

I can't remember if I already posted this - so hope not.

http://wdwnews.com/assets/images/printable/1018AV_1007ND_3668.jpg

Raglan Rack - Roast Rack of Lamb in Irish Stew Consommé
Raglan Road Restaurant, Pleasure Island (Kevin Dundon)
Serves: 4

1 kg / 2 1/4 lbs scrag end of neck of lamb
2 leeks
2 carrots, roughly chopped
1 large onion, finely diced
2 celery sticks, roughly chopped
1 large bay leaf
1 large fresh thyme sprig
small handful flat-leaf parsley stalks
few black peppercorns
2 x 6-bone best end of lamb, each about 275-350 grams / 10-12 oz
175 grams / 6 oz small carrots
275 grams / 10 oz baby new potatoes
1 ¼ Tbsp Olive oil
Salt and freshly ground black pepper
fresh rosemary and thyme sprigs, to garnish

Place the lamb neck bones in a large stockpot. Roughly chop one of the leeks and add with the roughly chopped carrots, half of the onion, the celery, bay leaf, herbs and peppercorns. Cover with at least 1.75 litres/3 pints of cold water. Bring to a boil, season lightly and then simmer gently, uncovered, for about 2 hours until reduced by nearly two-thirds – you’ll need 450 ml / 3/4 pint/2 cups of lovely, sweet stock in total. Skim off any scum or grease that rises to the surface with a large spoon. Strain the stock through a fine sieve into a large jug and ideally leave to cool overnight so that you can scrape off any fat that has settled on top.
Pre-heat the oven to 200C / 400F. Season the racks of lamb and place in a small roasting tin. Roast for 20-25 minutes, or a little longer, depending on how pink you like your lamb. Remove from the oven and set aside in a warm place to rest for 10-15 minutes.
Meanwhile, peel and shape the small carrots and baby potatoes into neat barrels. Add to the lamb stock with the remaining onion and bring to a simmer. Cook gently for 10-15 minutes until the potatoes are completely tender but are still holding their shape. Season to taste.
Meanwhile, heat the olive oil in a frying pan. Cut the remaining leek into julienne (long thin strips) and add to the pan, then sauté for 3-4 minutes until softened but not coloured. Season to taste.
To serve, carve the rested racks of lamb into chops. Place the leek julienne in the centre of each warmed wide rimmed serving bowl and spoon around the Irish stew consommé. Arrange the lamb chops on top of the leeks and garnish with the rosemary sprigs.

[Tatania]

Smokie City
Downtown Disney's Raglan Road Irish Pub and Restaurant's (Orlando Sentinel)
Yield: 12 servings (appetizer size.)

3 cups potatoes, blanched
2 pounds smoked cod or any smoked white fish
2 1/2 cups grated Dubliner cheese
3 cups heavy cream
2 cups diced tomatoes
1. Heat oven to 325 F.
2. Combine potatoes and tomatoes. Dice smoked fish into bite size pieces. Add fish to the potato mixture. Slowly add cream to mixture and mix in cheese. Pour mixture into a casserole baking dish.
3. Bake 10 to 15 minutes.

[Tatania]

http://www.elegancefabrics.com/images/Prawns.jpg


Pint of Prawns
Raglan Road Restaurant and Pub, Downtown Disney
Serves 4 as a starter

2 ¼ lb. raw jumbo Dublin Bay prawns (or any raw large langoustines)
1 ¼ Tbsp. olive oil
1 lb. raw prawns
1 onion, finely chopped
11 oz carrots, finely diced
¼ cup brandy
2 oz. tomato purée
1 ¾ cups cream
2 ½ Tbsp. Guinness
½ stick butter
Salt and freshly ground black pepper

Place the Dublin Bay prawns in a large pan and just cover with cold water. Bring to a boil, then remove from the heat and drain into a colander. The prawns should be cooked through but still very succulent and moist. Leave to cool.
Heat a large, heavy-based pan with the olive oil. Add the raw prawns, onion and carrots and sauté for 3 to 4 minutes. Pour in the brandy and allow to bubble down, then stir in the tomato purée. Pour in 1 3/4 pints (4 1/2 cups) of water and bring to a boil, then reduce the heat and simmer for about 30 minutes until well flavored and slightly reduced.
Remove the pan from the heat and strain the liquid through a fine sieve into a clean pan, then simmer until reduced by half. Pour in the cream and simmer for another five minutes until reduced by half again. Season to taste and keep warm or leave to cool and reheat as required - you should have about 1 3/4 cups in total.
To serve, place the prawn infusion in a small pan and add the Guinness, then allow to just warm through. Finally whisk in the butter. Arrange the cooked Dublin Bay prawns in old-fashioned pint glasses and place on serving plates. Pour the prawn and Guinness chaser into the shot glasses and set to one side.

Chef Kevin's Note: This dish is simplicity itself. Although the prawn infusion takes a bit of time it can be made in advance and frozen. Buy the freshest prawns you can find to fill the pint glasses but ordinary prawns will be fine for the chaser.

[Tatania]

AllEars.Net has posted these new recipes (at least new for this thread). I've made the Kokonut Rice a few times now and it's a favourite.

Kokonut Rice
Boma, Animal Kingdom Lodge
Yield: 4 servings

1 cup Basmati Rice (may substitute with jasmine or long grain rice)
2 tablespoons Canola or Vegetable Oil
½ teaspoon Minced Garlic
1/3 cup Spanish or Red Onion, small diced
1 cup Water
1 can Unsweetened Coconut Milk (shake can well as the milk separates)
1 teaspoon Kosher Salt
Pinch White Pepper (optional)
¼ cup Grated Carrots
¼ cup Grated Sweetened Coconut
1 tablespoon Cilantro, finely chopped (may substitute with parsley)

1. Place oil in saucepan over medium high heat. Sauté garlic and onions for one minute.

2. Add rice and stir until rice is coated with oil. Add water and stir well. Bring to a boil.

3. Add coconut milk, stir, and cover. Lower heat to a simmer. Let cook for 15 minutes undisturbed.

4. Remove lid and add reminder of ingredients except for the cilantro. Fluff and mix with a fork quickly. If rice looks too dry, add a couple of tablespoons of water.

5. Replace lid and let simmer for five minutes. Remove from heat and let set for five minutes. Fluff rice gently, taste and adjust seasoning if needed. Garnish with cilantro and serve.

[Tatania]

Mickey Mousse Dome
Chef Mickey's, Contemporary Resort

2 cups chilled heavy cream
4 large egg yolks
3 tablespoons sugar
1 teaspoon vanilla
1 package of gelatin, bloomed
7 ounces fine-quality bittersweet chocolate (not unsweetened), chopped
Garnish: Two Chocolate Coins and Oreo Cookies

Special equipment: an instant-read thermometer

Heat 3/4 cup cream in a 1-quart heavy saucepan until hot. Whisk> together yolks, sugar, and a pinch of salt in a metal bowl until combined well, then add hot cream and gelatin in a slow stream, whisking until combined. Transfer mixture to saucepan and cook over moderately low heat, stirring constantly, until it registers 160°F on thermometer. Pour custard through a fine-mesh sieve into a bowl and stir in vanilla.
Melt chocolate in a double boiler or a metal bowl set over a pan of
simmering water (or in a glass bowl in a microwave at 50 percent power
3 to 5 minutes), stirring frequently. Whisk custard into chocolate until smooth, then cool.
Beat remaining 1 1/4 cups cream in a bowl with an electric mixer until it just holds stiff peaks. Whisk one fourth of cream into chocolate custard to lighten, then fold in remaining cream gently but thoroughly.
Spoon mousse into small cups and let set then at the Oreo cookie.
Once completely set demold and add the two chocolate coins to the top
as a garnish.

[Tatania]

Coconut Almond Chicken Salad
Kona Cafe, Polynesian Resort
Yield: 4 portions

4 half breasts (1/3 pound each) Chicken breast, boneless, skinless
1 ounce Almond breading
1 ounce Coconut Marinade

For the Salad:
6 Cups Asian Greens Mix
1 Cup Golden Pineapple, large dice
1 Cup Strawberries, quartered
½ Cup Carrots, julienne cut
12 each Mint leaves, torn in pieces
1 Cup Honey-lime Dressing
½ Cup Almonds, sliced, toasted
4 each Lime wedges, quartered
½ Cup Mango Puree
½ Cup Coco Lopez
Pinch to taste Freshly Ground Black Pepper
Pinch to taste Kosher Salt

For the Dressing:
¼ Cup Honey
¼ Cup Rice Wine Vinegar
¼ Cup Canola Oil
¼ Cup Lime juice, fresh
Pinch to taste Kosher Salt
Pinch to taste Freshly Ground black Pepper

For the Coconut Marinade:
½ Cup Whole Eggs, mixed well
½ Cup Coconut Milk
½ teaspoon Pataks brand curry paste
½ teaspoon Kosher Salt

For the Almond Breading:
½ cup Flour, all purpose
1 Cup Almonds, sliced, chopped
½ Cup Coconut Desiccated unsweetened
½ teaspoon Kosher Salt

Method of preparation:
Mix all ingredients for the salad season with salt and black pepper, mix all ingredients for dressing and add to the salad. Toss well to make sure all salad is coated with dressing.

Trim, pound chicken breast halves. Mix ingredients for marinade, place chicken in for 1-2 hours.

In a seasoned pan, place small amount of canola oil. Dredge marinated chicken breasts in the almond flour mix, sauté until golden, turn and place in a 400-degree oven and cook until golden and firm (minimum internal temperature of 165 degrees F). Season chicken with Kosher salt after removing from the oven.

Divide salad among four plates; lay chicken partially on the salad, and drizzle chicken with mango puree and Coco Lopez using squeeze bottles with a fine tip. Garnish each plate with a few toasted almond slices and a lime wedge.

[Tatania]

Captain's Rum Runner
Territory Lounge, Wilderness Lodge (and general tropical bar menu, WDW)
Yield: 1 serving

Glass: Collins
Garnish: Lime Wedge

3/4 ounce Captain Morgan's Original Spiced Rum
1/2 ounce Bols Blackberry Brandy
1/2 ounce Bols Crème de Banana
2 ounces Orange Juice
2 ounces Pineapple Juice
1/4 ounce Grenadine
1/4 ounce Myers's Original Dark Rum - for float

• Build in a Collins glass over ice and shake
• Top with a float of Myers's Original Dark Rum

[Tatania]

Maple BBQ Sauce
Le Cellier, Canada - Epcot

¼ cup Plugra butter*
1 small onion, diced
¼ cup chopped shallots
1 clove garlic, minced
¾ cup apple cider vinegar
¾ cup maple syrup, grade A dark amber
2 bottles of Bullseye BBQ sauce
1 sachet fresh rosemary
1 sachet fresh thyme
to taste Kosher salt
to taste ground black pepper

Method of Preparation
In a large pot over medium high heat, melt the butter. Sauté the onion, shallots, garlic. Stir often and caramelize well. Deglaze with apple cider vinegar. Reduce by 25%, and then add the maple syrup, bbq sauce and sachet. Turn the heat down to low and simmer for 2 to 3 hours. Remove the sachets and squeeze out excess liquid. Puree the entire mixture until smooth. Adjust seasoning as needed.

*Plugrá, (pronounced PLOO GRA), is a European style butter lower in moisture and higher in butterfat than conventional butters. Plugrá butter imparts a richer taste and smoother texture to foods Regular butter contains 80% butterfat. The remaining 20% consists of water and milk solids. Plugrá Butter contains 2% more butterfat and is slow-churned in a way that creates a lower-moisture, creamier texture than other butters.

[Tatania]

Apple Cobbler
Liberty Tree Tavern, Magic Kingdom

Preheat oven to 300 degrees.

Pie Crust Dough:
3 ½ cups all purpose flour
2 tablespoons sugar
1 teaspoon salt
2 sticks unsalted butter cut into ¼ inch pieces
4 tablespoons Crisco – Vegetable

Shortening Sift the flour, sugar, and salt into a large bowl Using your fingers, work in the butter and shortening until the mixture resembles coarse crumbs. Add 2 tablespoons ice water and work with your fingers until the water is incorporated and the dough comes together. Add more water if needed.

Spray the inside of a 9x13x2 inch glass or ceramic baking dish with a
non-stick coating. Roll out pie dough on a lightly floured surface and line the baking dish with dough (as for an apple pie)

Apple Filling:
4 pounds Baking Apples – Golden Delicious
½ cup Sugar
1 ½ cups Brown sugar
½ teaspoon Nutmeg – ground
½ cup Flour

Sift dry ingredients together. Put apples in a small saucepan and cook
over medium heat for 2-3 minutes. Add dry ingredients and cook until
apples are soft and ingredients are thoroughly mixed. Remove apples
from heat and chill thoroughly. Place cooled apple filling into dish.

Cream Cheese Filling:
8 ounces Cream cheese – softened at room temperature
1 each large egg
2/3 cup sugar
1 teaspoon Vanilla Extract

Combine all ingredients in a mixing bowl and mix until smooth. Top apples with cream cheese mixture and swirl into apples slightly.

Oatmeal Streusel:
¾ cup All –purpose flour
½ teaspoon Cinnamon – ground
½ cup Brown Sugar – packed
¾ cup Rolled Oats
½ cup Butter – Unsalted

Spread streusel mixture evenly over top of apple/cream cheese mixture.
Bake in center of oven for 1 hour and 15 minutes. Serve with vanilla ice cream.

[Tatania]

Mango Flan
Crystal Palace, Magic Kingdom

2-1/2 cups eggs, beaten
1/2 cups Sugar
2 cups Sweetened Condensed Milk
1-1/2 cups Evaporated Milk
1-1/2 teaspoons Mango puree
1 cup Sugar
1 Tablespoon Lemon Juice

In a small pan, over medium heat, melt 1 cup sugar & lemon juice. Stir constantly & cook until a dark amber color. Remove from heat & pour caramel into an 8" round pan. Cool slightly until sugar begins to harden. In a medium sized bowl, mix all ingredients & slowly pour into cake pan. Bake in water bath at 325 F. for about 50 minutes.

[Tatania]

Tri-Corner Sandwich
Liberty Tree Tavern, Magic Kingdom

1 each Focaccia bread or other sandwich bread
5 ounces thinly sliced roast beef
3 ounces cole slaw
1 ounce Arugula
2 ounces sliced Swiss cheese
2 ounces horseradish cream

Spread horseradish cream on inside of both slices of bread. Place Swiss cheese on bottom layer, top with roast beef, cole slaw and Arugula, then top with remaining slice of bread. Serve with desired accompaniments.

Cole Slaw
8 ounces shredded cabbage (or pre-cut Cole slaw blend)
¼ cup mayonnaise
¼ cup sour cream
2 Tablespoons apple cider vinegar
Salt and pepper to taste

Combine all ingredients well, allow to rest at least ½ hour before serving.

Horseradish Cream
½ cup Sour Cream
¼ cup prepared horseradish

Combine ingredients well, keep cold.

[Tatania]

The Disney Yacht and Beach club resort's got back to me today and confirmed that 4 ounces of cornmeal are missing from their recipe posted on page 101 (not 104 as the index says). I've corrected the recipe to include the cornmeal. Thanks to our resident chef for spotting that. I'll send the correction to AllEars.net which first published the recipe.

[TheGoofyMama]

The Disney Yacht and Beach club resort's got back to me today and confirmed that 4 ounces of cornmeal are missing from their recipe posted on page 101 (not 104 as the index says). I've corrected the recipe to include the cornmeal. Thanks to our resident chef for spotting that. I'll send the correction to all in AllEars.net which first published the recipe.

Thanks for updating that recipes, it's one that I have been wanting to try.

:banana:

[TheGoofyMama]

Captain's Grille in the Yacht Club

Orzo Salad with Grilled Vegetables


Yield 2 ½ pounds



.75 pounds
Orzo Pasta cooked

5.25 oz
Grilled Portobello Mushrooms

5 oz
Roasted Mancini Red Pepper

2 oz
Red Onion, diced fine

5 oz
Ugly ripe Tomato concasee diced

4 oz
Grilled Zucchini, diced

5 oz
Cooked whole Barley

1 oz
Chopped Italian Flat leaf parsley

.5 oz
Fresh Chive, sliced

1 oz
Fresh Basil







Dressing:


3 oz
Sherry Vinegar

¼ oz
Colman's dry Mustard

2 oz
Minute Madeâ Apple Juice concentrate

9 oz
Olive oil blend








Method:

§ Cook orzo and barley separately until tender. Shock and set
aside.

§ Grill the vegetables then cool and dice.

§ Next make the vinaigrette by mixing Sherry Vinegar, mustard, apple
juice concentrate and oil.

§ Mix all ingredients in a bowl and serve.



http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

:goodvibes :goodvibes :goodvibes
Jiko – The Cooking Place

Disney’s Animal Kingdom Lodge



Yield: 20 servings


Ingredients

2 ½ cups Heavy Cream
3 cups Dark Chocolate (cut in small pieces)
½ cup Butter
½ teaspoon Cardamom (toasted lightly)
½ cup Dates
As Needed Egg Roll Skins for wrapping candies
Butter for brushing on egg roll skins
Powdered Sugar


Method of Preparation

1. Bring heavy cream to a boil.

2. Pour heavy cream over chocolate and mix until smooth.

3. Add butter, cardamom, and dates. Continue mixing until all butter is worked into chocolate.

4. Let chocolate mixture cool for about 1 hour at room temperature, mixing once every 10 minutes.

5. Refrigerate until solid.

6. Use a very small scoop and scoop candies onto a sheet pan.

7. Cut egg roll skin into even square pieces and brush with butter.

8. Place scooped candy in center of egg roll skin and bring together all points to make a beggar’s purse. Twist to seal.

9. Fry in 350o vegetable oil for about 3 minutes.

10. Dust with powdered sugar and serve.


Walt Disney World Recipes Yahoo Group
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

:love: :love: :love:

Yacht & Beach Club Resorts – Beaches & Cream







Ingredients:

1 Scoop vanilla ice cream

2 scoops orange sherbet

Seltzer

Whipped cream

6 Candy orange slices







Directions:

Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.




Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[Tatania]

Wow, what a great Easter surprise to get all these new recipes!

Our families big annual Easter brunch is coming up this weekend, and I can't wait to try some of the Disney breakfast items. I'm still trying to decide which ones I'll make. Anyone else going to make some Disney food over this holiday weekend?

[disney54us]

Going to DM's for Easter Dinner, but I try to bring a few things to help out. So appetizer, mmm go figure how did I end up here??? I'm making Olivia's Shrimp and Artichoke Dip w/ Tomato/basil chips:rotfl2:. From hear to Friday I may pull a few I'll try, which will kill my saying to my DM, keep it simple, lets just all enjoy. Though she needs and deserves too.:thumbsup2.
Happy Easter, everyone and Happy cooking!!!!

[greeneeyes]

:love: :love: :love:

Yacht & Beach Club Resorts – Beaches & Cream







Ingredients:

1 Scoop vanilla ice cream

2 scoops orange sherbet

Seltzer

Whipped cream

6 Candy orange slices







Directions:

Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.




Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

When do we add the seltzer? :confused3

[TheGoofyMama]

When do we add the seltzer? :confused3

Not sure, That's how it was sent to me. I'll try to find out.
:confused3

[TheGoofyMama]

Lemon Curd with a Blueberry Compote

5 egg yolks
3/4 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Divide the blueberry compote among 6 decorative bowls or glasses. Top with a dollop of lemon curd and sprinkle with biscotti crumbs.

Blueberry Compote:

1 pint (2 cups) fresh blueberries
1/3 cup granulated sugar
1/4 cup water
Cinnamon
Pomegranate molasses

Heat the water just to a boil add sugar and dissolve- add the blue berries and cook down until desired consistency
Chill and mix in fresh blueberries

This was sent to me with a notation of which restaurant it is served in. It may be served throughout the Lodge and even in the quick service areas.

Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

The Restaurant Marrakesh, EPCOT

Couscous K'dra with Chick Peas and Raisins

1 roasting chicken, cut into pieces, about 1/4 pound each
salt
1/2 cup butter
Bouillon:
1/4 pound chick peas, soaked over night, drained
4 tbsp. olive oil
4 Spanish onions, peeled and quartered
1/2 tsp each of powdered saffron, cinnamon and sweet red pepper.
1/4 tsp hot red pepper
Salt and freshly ground black pepper
5 cups couscous
Vegetables:
8 carrots, scraped
8 turnips, scraped
8 zucchini, scraped
16 strips (broiled or barbequed) red pepper (or canned pimento)
1 cup yellow raisins, washed and drained
1 cup black raisins, washed and drained
4 tbsp chopped flat leaf Italian parsley
4 tbsp chopped fresh green cilantro (coriander)

Rub chicken pieces with salt, rinse well and pat dry.
Place prepared chicken in bottom of a couscoussier or steamer.
Add all the bouillon ingredients with salt and freshly ground pepper to
taste.
Add 5 cups water to cover and bring to a boil.
Skim off any impurities, reduce heat to a simmer, then cover and simmer
gently for 15 minutes.

To prepare couscous, place couscous grains in a large bowl, cover with cold
water, then drain immediately. Stir once with a fork and let the grains rest
for 15 minutes or until they begin to swell.
Work grains lightly with fingers to separate them, then, dribbling the
grains through your fingers, turn half of the grains into a
cheesecloth-lined steamer or top of a couscoussier.
Place this over boiling seasoned water or bouillon and the meat and
vegetables grain is to accompany. When steam rises through the grains add
the remainder. Steam couscous uncovered for 30 minutes. after you have added
the second amount, occasionally drawing a fork through the grains to
separate them and ensure that they do not stick together in lumps. Remove
steamer from the heat, and turn the couscous onto a large flat dish.
Sprinkle with a little lightly salted water and separate grains with your
fingers. Take a small amount of butter and mix it into the couscous, rubbing
grains between hands with a lightning movement to allow air to get at it to
remove any lumps.
Grains should be light, fluffy and separate. Keep warm until serving. Add
carrots, turnips, zucchini, pepper strips and raisins to the bouillon. Stir
in chopped parsley and coriander. Put couscous back into the top of
couscoussier or steamer and replace over the simmering bouillon.
Continue to simmer for another 20 to 30 minutes, or until chicken and
vegetables are tender.
To serve couscous, heap steamed couscous in an even ring around the outside
of a large heated serving platter. Arrange cooked chicken or lamb pieces and
vegetables in the center. Then spoon over chick peas and raisins as much of
the bouillon as you wish. Serve the remaining bouillon separately.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

The Restaurant Marrakesh, EPCOT

Moroccan-Style Grilled Salmon

1 cup olive oil
1 tbsp garlic, minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbsp paprika
1 tsp fresh coriander, chopped
1/4 cup fresh lemon juice
4-8 ounce salmon fillets


Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
To grill: Oil the grill and heat the coals to medium. Place the salmon skin side up on the grill and cook for 5 to 7 minutes on each side or until done --- when the center flakes away easily, and the fish is an opaque pink. Serves 4.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[greeneeyes]

The Restaurant Marrakesh, EPCOT

Moroccan-Style Grilled Salmon

1 cup olive oil
1 tbsp garlic, minced
1 tsp salt
1 tsp pepper
1 tsp cumin
1 tbsp paprika
1 tsp fresh coriander, chopped
1/4 cup fresh lemon juice
4-8 ounce salmon fillets


Combine all ingredients except salmon in a large bowl or dish. Place salmon fillets in the mixture and marinate in the refrigerator for 2 to 6 hours.
To grill: Oil the grill and heat the coals to medium. Place the salmon skin side up on the grill and cook for 5 to 7 minutes on each side or until done --- when the center flakes away easily, and the fish is an opaque pink. Serves 4.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

I think I'll make this tomorrow! Salmon is on sale this week. :thumbsup2

[TheGoofyMama]

Sounds yummy! I hope it is a good recipe, please let us know when you get a free few minutes.

Thanks!!

[Tatania]

Lemon Curd with a Blueberry Compote

5 egg yolks
3/4 cup sugar
4 lemons, zested and juiced
1 stick butter, cut into pats and chilled

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Meanwhile, combine egg yolks and sugar in a medium size metal bowl and whisk until smooth, about 1 minute. Measure citrus juice and if needed, add enough cold water to reach 1/3 cup. Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. (Bowl should be large enough to fit on top of saucepan without touching the water.) Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. Remove promptly from heat and stir in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. Refrigerate for up to 2 weeks.

Divide the blueberry compote among 6 decorative bowls or glasses. Top with a dollop of lemon curd and sprinkle with biscotti crumbs.

Blueberry Compote:

1 pint (2 cups) fresh blueberries
1/3 cup granulated sugar
1/4 cup water
Cinnamon
Pomegranate molasses

Heat the water just to a boil add sugar and dissolve- add the blue berries and cook down until desired consistency
Chill and mix in fresh blueberries

This was sent to me with a notation of which restaurant it is served in. It may be served throughout the Lodge and even in the quick service areas.

Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

The Jiko menu has: House-made Lemon Curd - with pomegranate and blueberry compote, white chocolate biscotti and sour cream ice cream, but that's the only menu I see it on. Is the lodge in question the Animal Kingdom Lodge?

[TheGoofyMama]

The Jiko menu has: House-made Lemon Curd - with pomegranate and blueberry compote, white chocolate biscotti and sour cream ice cream, but that's the only menu I see it on. Is the lodge in question the Animal Kingdom Lodge?


Hi Tatania,
I reread the original message, I should have said it was sent to me without a notation of which eatery this belongs to but you already figured it out LOL

The recipe is from The Animal Kingdom Lodge so I would assume it is from Jiko. She sent me a few others from Jiko too so that sounds right.

[my3disneygirls]

:love: :love: :love:

Yacht & Beach Club Resorts – Beaches & Cream
Ingredients:

1 Scoop vanilla ice cream

2 scoops orange sherbet

Seltzer

Whipped cream

6 Candy orange slices

Directions:

Put 1 scoop vanilla ice cream and 2 scoops orange sherbet in a blender. Blend until smooth. Pour into glass, top with whipped cream and candy orange slices.

Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

That sounds incredible and easy. I'm curious as to the seltzer also. I'm going to have to make it this weekend and use a little trial and error.

[TheGoofyMama]

That sounds incredible and easy. I'm curious as to the seltzer also. I'm going to have to make it this weekend and use a little trial and error.

I would bet that the seltzer is added after the ice cream is blended and poured into the glass. That way it will keep it's "bubbles".

[TheGoofyMama]

The Restaurant Marrakesh



For the crepes:
2 eggs
1 cup flour
1/2 tsp salt
1 cup milk
2 tbsp butter, melted
For the filling:
2 cups apple pie filling
For the sauce:
1 cup honey
1 tbsp cinnamon
1 tbsp butter, melted
To serve:
Vanilla Ice Cream


Preheat oven to 350 degrees. Butter a baking sheet and set aside. Heat a 5
to 7 inch skillet over medium heat. Combine eggs, flour and salt in a large
bowl. Add just enough of the milk to make a smooth paste. Add the remaining
milk, stirring until there are no lumps. Whisk in the melted butter. Ladle
or pour just enough crepe batter to cover the pan with a thin layer (about
1/4 cup) and quickly rotate pan to distribute the batter evenly. Cook over
medium heat until the edges of the crepe curl up and brown slightly, about 1
to 2 minutes. Using two spatulas, flip it over and cook the other side for 1
to 2 minutes. Remove to a plate. Pour batter into pan for the next crepe.

Meanwhile, spoon 1/4 cup apple pie filling down the center of the cooked
crepe. Roll up the crepe and place it on the prepared baking sheet. Continue
preparing crepes in this fashion until the batter is gone. Add the hot
melted butter to the honey and cinnamon and stir with a fork. Pour the honey
mixture over the crepes. Bake 5 to 8 minutes, or until the crepes are warmed
through.

Remove from the oven and transfer to individual plates. Drizzle crepes with
pan sauce and serve with vanilla ice cream sprinkled with a bit of cinnamon.
Makes 6 to 8 crepes.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

The Restaurant Marrakesh



2 cups long grain white rice
4 cups water
1/2 cup olive oil
1/2 cup frozen peas
1/2 cup frozen corn
1/2 cup grated carrots
1/2 cup tomato paste
2 tsps salt
1 tsp white pepper
pinch of saffron

Preheat the oven to 350 degrees. Combine all ingredients in a 2 1/2 to 3
quart baking dish and combine thoroughly with a whisk. Cover the dish and
bake for 1 hour until all the liquid is absorbed. Stir the rice before
serving. (If you are using a gourmet rice, such as basmati, the cooking time
will be a bit longer.) Serves 6.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[MomofCKJ]

I just found this thread and let me just say, you people are amazing! I can't believe how many awesome recipes you have here! I can't wait to try and recreate some of my favorites at home! Thank you!

I didn't see Boma's Watermelon Rind Salad on the front list, is that one to be found anywhere? I really enjoyed the unique taste of it last week when I had it!

Thanks,
Allyson :)

[Tatania]

I just found this thread and let me just say, you people are amazing! I can't believe how many awesome recipes you have here! I can't wait to try and recreate some of my favorites at home! Thank you!

I didn't see Boma's Watermelon Rind Salad on the front list, is that one to be found anywhere? I really enjoyed the unique taste of it last week when I had it!

Thanks,
Allyson :)

Watermelon Rind Salad
from Boma, Animal Kngdom Lodge
Yield - 8 servings

2 pounds Watermelon rind, sliced thinly
Dressing
1 cup Ginger, sliced thin
1 cup Sugar
1 cup Rice Vinegar
1 cup Grenadine
1 cup Water

In a small pot, heat the dressing ingredients until the sugar melts. Remove from stove and let cool. Add sliced watermelon rind. Let marinated at least one hour.
Note: had this in Jan. ’08 and it’s better than it sounds. The rind is cut paper thin - practically transparent so you can hardly tell it’s rind.

[Tatania]

Carrot-Ginger Cream Soup
Victoria and Albert's, Disney's Grand Floridian Resort (from Cooking with Mickey & the Disney Chefs, 2004)
10 servings (2 quarts)

2 tablespoons butter
1 tablespoon minced garlic
Pinch of dried basil, crumbled
1 bay leaf
1/2 cup chopped parsley
1 cup diced onion
10 carrots, diced
1/4 cup diced celery
3 cups chicken stock
1/4 cup sliced ginger or sushi pickled ginger (to taste)
2 quarts heavy cream
Salt and freshly ground black pepper, to taste

Heat the butter in a 4-quart pot over medium heat until smoking. Add the garlic, basil, bay leaf, parsley, onions, carrots, and celery. Sauté 5 to 10 minutes, until vegetables are tender.
Deglaze the pot with chicken stock. Add the ginger and bring to a boil. Add the heavy cream. Turn heat to low and simmer for 1 1/2 to 2 hours, stirring gently as soup thickens. Do not boil. Remove the bay leaf. Pour the soup into an electric blender and purée.
Strain through a fine mesh strainer into a separate container. Add salt and pepper to taste and serve.

Cooks Note: Deglazing is done by heating a small amount of liquid in the pan and stirring to loosen browned bits of food on the bottom. You can make this vegetarian by replacing the chicken stock with carrot juice.
A sweet and smoky flavored ale is recommended as an accompanying drink.

[TheGoofyMama]

Just an FYI....

Cooking with Mickey around our World 1986 is the same book as Cooking with Mickey Vol 2. The only difference is Vol 2 is a hardback book.


Mickey's Gourmet Cookbook was previously titled Cooking with Mickey (not the same as the above mentioned books) :confused3

I'm off to buy Mickey's Gourmet Cookbook Vol 2 and I'll let you know if it's the same as Vol 1. I hear it might be but I haven't ordered it yet to be sure.

[greeneeyes]

Just an FYI....

Cooking with Mickey around our World 1986 is the same book as Cooking with Mickey Vol 2. The only difference is Vol 2 is a hardback book.


Mickey's Gourmet Cookbook was previously titled Cooking with Mickey (not the same as the above mentioned books) :confused3

I'm off to buy Mickey's Gourmet Cookbook Vol 2 and I'll let you know if it's the same as Vol 1. I hear it might be but I haven't ordered it yet to be sure.


I have this one Cooking With Mickey 2 (http://www.amazon.com/Cooking-Mickey-Gourmet-Cookbook-Disneyland/dp/B000ANSWI4) and got Volume 1 from the library, they are almost exactly the same. We were very disappointed.

[Tatania]

There is no doubt the Disney Company liberally recycles its recipes from cookbook to cookbook. So if I'm understanding correctly Mickey's Gourmet Cookbook (1994) (http://www.amazon.com/MICKEYS-GOURMET-COOKBOOK-POPULAR-DISNEYLAND/dp/0786880163) is the very same as Cooking with Mickey Around our World from 1986 (http://www.amazon.com/gp/product/B000KFWE9K/ref=pd_cp_b_2?pf_rd_p=317711001&pf_rd_s=center-41&pf_rd_t=201&pf_rd_i=0786880163&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=06C0QYTR0YRSAXWNTCRC) or have I got that wrong?

I have Cooking with Mickey Vol 2 (purchased in 1982) (http://www.amazon.com/Cooking-Mickey-Gourmet-Cookbook-Disneyland/dp/B000ANSWI4/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1206227620&sr=1-1) and is this the same as Mickey's Gourmet Cookbook (http://www.amazon.com/Cooking-Mickey-Gourmet-Cookbook-Disneyland/dp/B000ANSWI4/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1206227620&sr=1-1)??

The next two in the series are "Cooking with Mickey and the Chefs of Walt Disney World (http://www.amazon.com/Cooking-Mickey-Chefs-Disney-World/dp/0786864729/ref=pd_sim_b_img_1) from 1998 followed by "Cooking with Mickey and the Disney Chefs (http://www.laughingplacestore.com/Product-3474.asp)" from 2004. I have both of those and they have many recipes in common though the second one has a lot of unique recipes from the Disney Cruise Line and Disneyland that none of the other books have. I'm posting some of them as I transcribe them. And as far as I know the last book is Delicious Disney which also recycles many recipes from previous books - though it claims to be all new recipes. They have great pictures but lack any index - which really boggles the mind.

[DISNEYmooner2008]

Hey everyone - this is an amazing thread!!! I just made the Pork Tenderloin and Polenta from the California Grill for dinner tonight. California Grill was our favorite restaurant we ate at during our honeymoon - this is what I had and just had to make it tonight to relive some Disney memories. It was so good!!! It really turned out perfect!!! Thanks so much to the person who posted this recipe! I also made the peanut butter pie from DCL (never tried it, but looked delish) for dessert! :goodvibes

[TheGoofyMama]

There is no doubt the Disney Company liberally recycles its recipes from cookbook to cookbook. So if I'm understanding correctly Mickey's Gourmet Cookbook (1994) (http://www.amazon.com/MICKEYS-GOURMET-COOKBOOK-POPULAR-DISNEYLAND/dp/0786880163) is the very same as Cooking with Mickey Around our World from 1986 (http://www.amazon.com/gp/product/B000KFWE9K/ref=pd_cp_b_2?pf_rd_p=317711001&pf_rd_s=center-41&pf_rd_t=201&pf_rd_i=0786880163&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=06C0QYTR0YRSAXWNTCRC) or have I got that wrong?

I have Cooking with Mickey Vol 2 (purchased in 1982) (http://www.amazon.com/Cooking-Mickey-Gourmet-Cookbook-Disneyland/dp/B000ANSWI4/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1206227620&sr=1-1) and is this the same as Mickey's Gourmet Cookbook (http://www.amazon.com/Cooking-Mickey-Gourmet-Cookbook-Disneyland/dp/B000ANSWI4/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1206227620&sr=1-1)??

The next two in the series are "Cooking with Mickey and the Chefs of Walt Disney World (http://www.amazon.com/Cooking-Mickey-Chefs-Disney-World/dp/0786864729/ref=pd_sim_b_img_1) from 1998 followed by "Cooking with Mickey and the Disney Chefs (http://www.laughingplacestore.com/Product-3474.asp)" from 2004. I have both of those and they have many recipes in common though the second one has a lot of unique recipes from the Disney Cruise Line and Disneyland that none of the other books have. I'm posting some of them as I transcribe them. And as far as I know the last book is Delicious Disney which also recycles many recipes from previous books - though it claims to be all new recipes. They have great pictures but lack any index - which really boggles the mind.





On the cover of the Mickey's Gourmet Cookbook it say's " Previously titled Cooking with Mickey" But the "Cooking with Mickey" isn't the same as the 1986 book, like I mentioned I have both books.

In the back of the Mickey's Gourmet Cookbook it says that the "Cooking with Mickey Vol 2" is the same as the 1986 book, just hard cover.

We might need to compare indexes to see if the Gourmet Cookbook is the same as the Cooking with Mickey Vol 2 (1982) and possibly the same as the Mickey's Gourmet Cookbook Vol 2.

I have 1 of the Disney Chef books but not sure which at the moment.

[Tikitoi]

If there is a recipe for the Barbecue Beef Short Ribs from Concourse, can someone please direct me to it? I didn't see it on the index page. Unless I overlooked it. Thanks.

[Tatania]

If there is a recipe for the Barbecue Beef Short Ribs from Concourse, can someone please direct me to it? I didn't see it on the index page. Unless I overlooked it. Thanks.

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated. :goodvibes

CONCOURSE STEAKHOUSE
879: Tomato & Mozzarella Salad
1452: Onion Ring Dipping Sauce
1660: Honey Ginger Chicken Wings
1834: Barbecue Beef Short Ribs

[TigerKat]

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated. :goodvibes

Has anyone heard anything?????:guilty:

[Tatania]

Has anyone heard anything?????:guilty:

Nope - and can only think there may be no computer connection? I mean to not answer any PMs?

Made the Caramel French Toast from the Grand Californian Hotel (DS) for Easter Brunch and it was fabulous. Also made the Ham, Cheese and Spinach Strata (http://jas.familyfun.go.com/recipefinder/display?id=50512&campaign=NLC-NL_Recipe&link=Section1Link3)from the Disney Family Fun Magazine which was a huge hit.
Still planning to make the Mango Flan that was just posted but may wait till tomorrow as we're all SO full, LOL.

[TigerKat]

Nope - and can only think there may be no computer connection? I mean to not answer any PMs?



I pray to God it's as simple as that. If someone in the family is terribly ill or worse, the last thing on their minds is logging in on the DIS.

[Tatania]

Tiramisu
Victoria and Albert's, Citricos, and Narcoosee's, Grand Floridian Resort (From Cooking with Mickey and the Disney Chefs 2004)
Yield: 12 to 16 servings

1/2 cup water
1/2 cup plus 1/3 cup granulated sugar
1/4 cup espresso coffee
1/4 cup dark rum
3 cups mascarpone cheese
3 large egg yolks
2 teaspoons pure vanilla extract
2 cups heavy cream
12 Italian ladyfingers
1 tablespoon cocoa powder, for serving

Heat 1/2 cup water with one1/2 cup sugar in a 2-quart saucepan, stirring over medium heat, until the sugar is dissolved. Transfer the mixture to a bowl and let cool. Stir in the espresso and a dark rum.
In a bowl with an electric mixer, beat the mascarpone, egg yolks, 1/3 cup sugar, and vanilla until very light and smooth. Add the heavy cream and beat for2 to 3 minutes, or until thickened.
Soak 5 ladyfingers in the coffee syrup and arrange them in the bottom of the 10" round, 4" deep bowl. Add a 2 inch layer of the mascarpone filling. Soak the remaining 7 ladyfingers in the coffee syrup and place on top of the mascarpone filling. Spoon in the remaining mascarpone filling and smooth the top.
Chill, covered for at least 4 hours before serving. Just before serving, sprinkle the tiramisu with cocoa powder.

[Tatania]

At Raglan Road, last September, my first Disney meal was wonderful! I really want the recipe for "Pie in the Sky".
Thanks

Pie in the Sky – Chicken and Wild Mushroom Pie
Raglan Road Restaurant and Pub, Downtown Disney thanks to Chef Kevin Dundon

Cold turkey and ham
Carrots/Turnips/Parsnips etc-Fresh or cooked (if desired)
Onions & Mushrooms (1 medium onion, 12 mushrooms)
Chopped Garlic (2 cloves)
50g butter
50g flour
1 pint milk
90ml cream
50g Grated parmesan

Topping
1 box of puff pastry-thawed naturally

Make up white sauce by melting the butter and adding in the flour to make up a paste or a roux. Cook this mixture for about 90 seconds just to take out the sharp taste of flour.
With the aid of a whisk, slowly add the milk and continue to stir using a wooden spoon until the mixture thickens. Make sure that you take away all roux from around the sides of the saucepan. If desired you can pop in a little white wine and then add your ream to enrich the sauce. Grated parmesan can be added at this time as well. Cook the sauce slowly for about 5 minutes stirring at all times.
Season the sauce to suits your own tastes and requirements
Pan Fry ½ medium onion, 2 cloves of Garlic and about 8 mushrooms and add this to the sauce together with your chopped up meat and vegetables.
Pour this mixture into a casserole dish or individual dishes and set aside.
Roll out a disc of puff pastry and fit it on top of the pie.
Brush with a beaten egg and bake for 35 minutes at 180C/350F/Gas Mark 4

Note: This is a delicious dish to reuse any cooked chicken and it doesn’t take a long period of time to prepare. Alternatively you can cook up some fresh chicken. This dish Freezes exceptionally well also so you can make it up and set it aside until the more frugal day of early January.

[TheGoofyMama]

Yield: 2 servings



3/4 lb Chicken breasts, boneless

1 Eggs

1 ts Cornstarch

2 TB Peanut oil

3 Onions, green

1 TB Peanut oil

1 TB Ginger, chopped

2 ea Garlic cloves, crushed

1 TB Sherry

3 TB Soy sauce

1/2 TB Sugar

1/4 c Stock, chicken

1/2 TB Vinegar, white

1 1/2 TB Water

1 c Peanuts

Deep fry peanuts until golden and crunchy.



Cut chicken meat into cubes. Toss with egg and

Cornstarch; add salt and white pepper to taste. Set

Aside to marinate for 30 minutes.



Add oil to wok and tilt pan to distribute. When

Temperature reaches 350, add chicken and stir fry

Until 80% tender. Drain.

Cut green onions into 1/2" pieces. Dry wok, add

Green onions, oil, ginger, and garlic. Stir fry for 1

Minute, then add chicken and stir together. Add

Sherry, soy sauce, sugar, chicken broth, white

Vinegar, and cornstarch dissolved in water. Stir in

Fried peanuts and stir fry until chicken is fully

Cooked.



Serve immediately with rice.



Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center

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[TheGoofyMama]

Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.


Walt Disney World Recipes (Yahoo Group)
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[greeneeyes]

Hollywood & Vine - MGM



1 lb diced tomatoes

1 T. French basil chiffonade

2 T. Diced onions

1 T. Minced garlic

2 T. Shredded mozzarella

2 oz. White balsamic vinegar

2 oz. Olive oil

Kosher salt to taste

Ground black pepper to taste



Mix all ingredients and serve over taosted Ciabatta bread slices.

Most people serve this as an appetizer, but I could make an entire meal out of it! :lmao: Thanks! :thumbsup2

[TheGoofyMama]

* Exported from MasterCook *

Planet Hollywood, Downtown Disney

Recipe By :Top Secret Recipes: Sodas, Smoothies, Spirits, Todd Wilbur
Serving Size : 1 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 ounce Malibu Rum
3/4 ounce blue curacao liqueur
splash pineapple juice
splash sweet & sour mix

1. Combine all ingredients for your choice of shooter in a shaker
with a handful of ice, and shake.

2. Strain into a 2-ounce shot glass and serve.

MAKES 1 SHOOTER.

Copyright:
"Todd Wilbur 2002"



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[TheGoofyMama]

Tony's Restaurant Magic Kingdom


Yield: 8 servings.



Cannoli filling:

1/2 pound ricotta impastata cheese (see note)

1/4 teaspoon ground cinnamon

1/2 teaspoon vanilla extract

1/2 tablespoon heavy cream

8 tablespoons confectioners sugar

Zest of 1/2 orange, chopped

Zest of 1/2 lemon, chopped

Ground chocolate



Candied zest:

Zest of 3 lemons

1 cup water

1 cup sugar

Granulated sugar for dusting



Lemon panna cotta:

1 quart heavy cream

6 ounces sugar

2 ounces fresh lemon juice

2 vanilla beans

4 ounces warm water

1/4 ounce powdered gelatin

Zest of 1/2 orange, finely chopped

Zest of 1/2 lemon, finely chopped



1. For the panna cotta, he slits vanilla and scrapes off the flavorful bits
inside the bean. Dissolve powdered gelatin in warm water. Add heavy cream,
lemon zest, fresh lemon juice, the vanilla scrapings and sugar. Stir and let
cook until it reaches 160 F. Portions the liquid into 5-ounce ceramic dishes
Chill overnight in the refrigerator.



2. For the cannoli filling, combine ricotta, vanilla, chopped lemon zest,
chopped orange zest, heavy cream, ground cinnamon and confectioners sugar.
Set in the refrigerator. When chilled, pipe mixture into pastry shells.
Gently press ends into ground chocolate.



3. For candied zest, combine the water and sugar in a saucepan. When the
sugar dissolves, add the lemon zest. Cook 5-7 minutes or until the zest is
tender. Drain into a fine mesh sieve and place zest on paper toweling. Dust
with sugar. Let air-dry for 1 hour.



4. To serve, present panna cotta with a cannoli and some of the candied lemon
zest.


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[TheGoofyMama]

Hollywood Brown Derby Disney MGM

Serves: 7



Ingredients:

6 oz brie

48 oz half and half

6 oz roux, cold*

2 oz fish base

1 C. Champagne

8 oz Oysters

8 oz Oyster juice

Salt and white pepper to taste



Put half and half in a thick bottom pot. Heat nearly to boil.

Add roux to thicken, simmer 10 to 15 minutes. Add brie, stirring constantly
to melt. Add fish base, strain and return to pot.



In a separate pot, cook oysters in their own juice. Strain mixture into
first pot, then add cooked oysters, juice and champagne to mixture. Add salt
and white pepper to taste.



*Roux

1+2/3 lb butter

1+3/4 lb all-purpose flour



In saucepan, melt butter. Slowly add flour, stirring constantly to avoid
lumps. Cook 10-20 minutes (med low heat). Roux should be smooth with almond
aroma. Quickly remove from heat.


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[TheGoofyMama]

1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.

Walt Disney World Recipes (Yahoo Group)
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[TheGoofyMama]

Epcot Food & Wine Festival 2002



Dough ingredients:



2 cups High Gluten Flour

1 cup Water,80 degrees F

1.5 oz. Yeast

2 tsp. Salt

4 tsp. Shortening

2 tsp. Milk

2 tsp. Extra virgin olive oil



Toppings:



1/2cup Tomato sauce

1/2cup Fresh Mozzarella Cheese

Pinch Oregano

Pinch Salt



Method of preparation:



Mix all ingredients together using a dough hook or by hand until they are
entirely blended. Let dough rest 30 minutes. Press dough into shape of pizza
Let dough rest 30 minutes. Top with tomato sauce, mozzarella cheese,
oregano and salt to taste. Bake at 450 degrees F for about 15 minutes until
crust is golden brown.



Serves 4





Source: wdwinfo.Com





Pizza Sauce



Our recipe is a simple sauce. We chop onions, crush garlic, grind basil, add
salt and pepper. Then we cook it all together in olive oil until the onions
are clear. Let it cool. Strain the liquid into tomato sauce. Stir in a cup
of beer. Stir in a little more seasoning like salt and pepper. Sweeten to
taste with a little sugar. Add some crushed tomatoes and voila! Pizza sauce!


Source: http://www.homesteadingtoday.com/

[TheGoofyMama]

From Grand Floridian Cafe
Yield: 10 servings
Crust:
1/2 cup sugar
1 stick butter
1 egg
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups all-purpose flour
8 ounces raw rice for baking pie shell
Filling:
14 ounces sweetened condensed milk
4 each egg yolks
1/2 cup key lime juice
Garnish:
Fresh sweetened whipped cream

1. To make crust, mix sugar and butter until creamy. Add egg and mix.
Sift cocoa powder, baking powder, baking soda, salt and flour (except rice).
Add to mix.
When all is combined, place between parchment paper. Flatten slightly and
chill 1 hour.
Heat oven to 350 F.
Roll dough to 1/8-inch thickness and place in pie pan or tart pan.
Cut circle of parchment large enough to cover bottom and sides of dough.
Place paper on dough. Place rice on paper.
Bake 10 minutes.
Remove parchment and rice, Bake for an additional 10 minutes.
Let cool.
2. For filling, combine milk and yolks on low speed. Slowly add key lime
juice while mixing on low until blended.
Pour into crust.
Bake at 350 F for 20 minutes.
Chill until cold, preferably overnight. Garnish with sweetened whipped cream


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[TheGoofyMama]

From Whispering Canyon Cafe, Wilderness Lodge

Rub Mix Ingredients (for 3 to 5 lb. Pork Butt Roast):

1 cup sugar
3 Tbs. Salt
3 Tbs. Paprika
1/2 Tbs. Chili powder
1/2 Tbs. Black pepper
1 1/2 tsp. Celery salt
1 1/2 tsp. Fresh thyme
1 1/2 tsp. Rosemary
1 tsp. Cinnamon
1 tsp. Dry mustard
1 tsp. Granulated garlic



Mix all ingredients together.

Rub the pork roast generously with the rub mix.

Let the pork roast stand for 12 to 14 hours, in the refrigerator, before
cooking.

See "Smoking on Your Grill" for further instructions.



Smoking on Your Grill:
(This procedure is adaptable for both charcoal and gas grills)

Any wood chips of your choice will do. We use cherry, apple and hickory.

Soak 2 cups of wood chips in water at least 4 hours or preferably overnight.

Drain wood chips thoroughly and place in the center of a piece of aluminum
foil.

Fold foil securely to form a square pouch. Poke holes on one side for the
smoke to escape.

For charcoal grills, place the coals to one side of your grill, light and
wait until the coals start to show a light layer of white ash. For gas
grills, preheat one side of your grill.

Place pouch of wood chips directly on coals or lava rocks with the holes
facing up. If you are using a gas grill, turn down to low at this point.

Place items to be smoked on cold side of grill. Depending on the size of
your grilling rack, you may need to place items on a piece of aluminum foil.
Season with salt and pepper and /or your favorite spice combination.

Close the lid on your grill and relax.

Depending on the size of your items and the heat of your grill, the cook
times may vary. Expect at least 2 to 6 hours of cook time.

When the items are done to your liking, they should have a nice internal
smoke ring.

At this time, you may brush the items with your favorite sauce.

Disposing of the wood chip pouch should be done with caution. Since the wood
chips may still be smoldering, it would be advisable to submerse the pouch with
water.


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[TheGoofyMama]

Swan & Dolphin Resorts

2 Ea. Poblano Pepper, roast then dice
4 Tbs. Red Bell Pepper, diced
4 Tbs. Green Bell Pepper, diced
4 Tbs. Red Onion, diced
1 Tbs. Cilantro, chopped
1/3 Cup White Wine
1/3 Cup Champagne Vinegar
6 Tbs. Sugar

Combine all ingredients into a saucepan. Bring to boil then reduce heat to a
simmer. Reduce until mixture reaches almost syrup stage. Remove from heat and
season with salt and pepper to taste.


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[TheGoofyMama]

Swan & Dolphin Resorts

¾ Lbs. Yukon Gold Potatoes, peeled
1 Tbs. Salt
2 Tbs. Butter
2 Tbs. Heavy cream
2 Tbs. Sour Cream
2 Tbs. Poached Garlic
2 Tsp. Cilantro, chopped
4 Tsp. Green Onion, chopped

Place enough cold water a pot to cover the potatoes. Add the salt. Bring to
boil then adjust heat to keep at a simmering boil.
Bring butter and cream to a boil. Remove from heat. Set aside. When potatoes
are tender to a knife, strain them in the sink and allow to steam on their
own for 10 minutes.In a mixing bowl, with a paddle attachment, place the
potatoes in bowl and start on low speed to break them up. Add ¾ of the cream
mixture. When combined, bring up to medium speed until potatoes are smooth.
Add the sour cream and season with salt and pepper. You may add the
remaining cream if desired. (Different potatoes absorb differently). At this
point just fold the cilantro and scallions in by hand. (Too fast in the
mixing bowl will break up the herbs and may even turn your potatoes green).


Walt Disney World Recipes (Yahoo Group)
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[TheGoofyMama]

Swan & Dolphin Resorts

1 Cup Sweet Yellow Corn cut off the cob
1/8 Cup Orange Bell Pepper, diced
1/8 Cup Red Bell Pepper, diced
1/8 Cup Red Onion, diced
1/8 Cup Scallion, chopped
2 Tsp. Garlic, chopped
1 Tbs. Olive Oil
1 ½ Cup Chicken Broth
4 Tbs. Butter
1 Tbs. Cilantro, chopped

In a hot sauté pan place the oil, peppers and onions. Toss in the oil until
edges wilt. Add the bell peppers and cook for 3-5 minutes. Add the corn,
garlic, scallions and chicken broth. Bring to boil then turn down heat to a
fast simmer. Reduce liquid by 2/3. While still on the stove whisk in the
butter until mixture is creamy. Fold in the cilantro and season with salt
and pepper. Keep warm.


Presentation

In the center of the plate place a nice helping of mashed potatoes, surround
with approximately 3oz. Of sweet corn ragout. Place the chicken breast on
the potatoes, top with 2 tbs. Of poblano pepper relish and garnish with
plantain chips and fresh cilantro.


Walt Disney World Recipes (Yahoo Group)
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[TheGoofyMama]

From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.


Walt Disney World Recipes (Yahoo Group)
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[TheGoofyMama]

From Swan & Dolphin

Serves 4

2 Oz. Vegetable oil
8 Oz. Tomatoes, seeded and diced small
4 Oz. Shiitake Mushrooms, julienne
Salt and pepper (white or black) to taste
16 Oz. Simply Eggs (Egg Beaters or any other egg substitute)
4Tsp. Chives, chopped small



In small non-stick pan sauté the shiitake mushrooms and tomatoes in 1 oz. Of
vegetable oil. Season with salt and pepper to taste - remove from pan, place
on a plate and tent with foil to keep warm.

In same pan, add 1 tsp. Of vegetable oil, and heat over medium high heat.
Pour in 4 oz. Of eggs. Let eggs start to cook in the pan for about 30
seconds, then using a rubber spatula start pulling the eggs gently from the
sides of the pan towards the center, then swirling the pan around so the
liquid part of the eggs run towards the sides of the pan. Shaking the pan
back and forth across the burner will also help to distribute the eggs. You
want the eggs to cover the bottom of the pan and form a circle. Continue
with this process until the eggs are just about set (lightly firm). At this
point, using your spatula, gently turn the omelet over. This will allow the
eggs to be cooked all the way through.

Place round omelet on plate in place in low oven to keep warm. Repeat the
steps above with the remainder of the eggs. After all four omelets are made
Remove from oven. Place ¼ of the tomato shiitake mixture down the center of
the omelet and garnish with the chives.


Walt Disney World Recipes (Yahoo Group)
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[TheGoofyMama]

Swan and Dolphin

Snapper
4 8oz Snapper Portions
1 Cup Beaten Eggs
½ Cup All Purpose Flour
1 Cup Japanese Bread Crumbs (Panko crumbs or any coarse crumbs)
1 Cup Macadamia Nuts (crushed)
Salt and Pepper to taste
4 Tbsp. Olive Oil
4 Ea. Bananas cut in half

Rice
1 Cup Basmati Rice
1½ Cups Water
Salt and Pepper to taste

Fruit Salsa
1 Ea. Mango (peeled and diced)
1 Ea. Lime (zest and juice)
1 Tbsp. Honey
1 Tbsp. Cilantro (chopped)
½ Ea. Jalapeno pepper (small diced)
1 Tbsp. Chives

Citrus Beurre Blanc
1 Ea. Shallot (chopped)
½ Cup White Wine
½ Cup each Grapefruit and Orange Juice
1 Cup Heavy Cream
9 Tbsp. Butter (room temperature - not melted)
Salt and White Pepper to taste

Method for Snapper
Season the snapper with salt and pepper. Mix breadcrumbs and crushed
macadamia nuts together - place into a bowl. Place flour into another bowl
and eggs in another. Dust snapper in flour; dip into beaten eggs and then
coat with breadcrumbs mixture. In skillet heat olive oil, add snapper and
brown on both sides. Finish in 350-degree oven until done. In another
skillet or on a flat top, lightly brown banana’s flesh side only, this will
only take 1 minute.

Method for Rice
In pan, bring water and rice to boil. Cover and reduce to simmer until done
(20 minutes).

Method for Fruit Salsa
Mix all ingredients together, season with salt as needed.

Method for Beurre Blanc
In saucepan, melt 1 Tbsp. Butter and sauté shallot. Add wine and both juices
cook until reduced by ¾. Add in heavy cream and reduce by ½. Mix in
remaining 8 Tbsp. Butter 1 Tbsp. At a time. Mix until well blended. Strain.

Presentation
Place 2 oz. Beurre Blanc on bottom on plate. In center of plate, place 1 cup
mold of rice. Place 2 pieces of banana criss cross over rice. Place snapper
on top of the bananas. Top snapper with 1 Tbsp. Fruit salsa. Garnish with
cilantro sprig. Feeds 4 people.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[greeneeyes]

1 Tbsp unsalted butter, melted

2/3 cup sugar

3 Tbsp all purpose flour

2 Tbsp unsweetened cocoa powder

1/3 cup 1 % lowfat milk

Whites from 4 large eggs, at room

Temperature (save 3 yolks for the sauce)

1/2 cup semisweet chocolate chips



1. Brush melted butter in eight ramekins (2/3-cup capacity), or a I 1/2-qt
souffle dish. Add 3 Tbsp of the sugar, then tilt dish to coat bottom and
sides.

2. Whisk flour, another 3 Tbsp sugar and the cocoa powder in a medium
saucepan to blend. Whisk in milk. Whisking constantly, bring to a simmer
over medium heat. Simmer 2 minutes or until very thick. Remove from heat and
whisk vigorously until no lumps remain. Cover surface directly with plastic
wrap to keep a skin from forming. Refrigerate at least 30 minutes until cool
or up to 24 hours.

3. Heat oven to 400'F.

4. Beat egg whites in a large bowl on medium speed until foamy. Increase
speed to high; slowly add remaining sugar and beat until stiff peaks form
when beaters are lifted.

5. Stir about I cup whites into the chocolate mixture, then fold chocolate
mixture and chocolate chips into remaining whites just until no white
streaks remain. Spoon into prepared dish(es).

6. Bake ramekins 20 minutes, souffle dish 30 minutes, or until souffles are
puffed and tops look dry. Serve immediately.


OMG! That sounds so good! :thumbsup2

[TheGoofyMama]

From Swan & Dolphin Resorts

Serves: 6

1 Lb. Penne Pasta, Cooked
¼ Cup Olive Oil
5 Strips Bacon, Chopped
2 Oz. Pancetta, Diced
¾ Cup Onion, Diced
1 Tbls. Garlic, Chopped
1 Can Whole Plum Tomatoes, Drained and Chopped (Reserve Juice)
¼ Cup Basil, Chopped
1 Tbls. Cracked Black Pepper
¼ Cup Grated Parmesan Cheese



1. Cook penne until al dente.
2. In a large pan, heat olive oil on medium heat.
3. Add bacon and pancetta, cook until light brown, stirring occasionally.
4. Add onion and cook until soft and slightly golden.
5. Add garlic and saute until soft, (do not brown).
6. Add chopped tomatoes, simmer for 10 minutes on low heat, reserving liquid
for later use.
7. Add basil, pepper and parmesan cheese, cook until desired consistency. If
it is too thick, add reserved tomato sauce.
8. Over medium heat, add warm pasta to sauce and toss. Heat for 2 minutes.
9. Add seasoning according to taste.
10. Serve with fresh grated parmesan cheese.

Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

From Swan and Dolphin

Peperoni Caprese:
4 Ripe Beefsteak Tomatoes, Sliced 1/8" Thick
4 Pieces Fresh Buffalo Mozzarella Sliced 1/8" Thick
8 Large Basil Leaves Coarsely Chopped
One 6 oz. Jar Roasted Red Peppers, Drained
Salt
Coarse Ground Black Pepper

Balsamic Vinaigrette:
2 tbls. Dijon Mustard
¼ cup Balsamic Vinegar
¾ Cup Olive Oil
Salt and Pepper



Method for Peperoni Caprese:

Alternate tomatoes and mozzarella cheese starting with the tomatoes. Use 3
pieces of tomato and three pieces of cheese per serving. Season with salt
and pepper. Top with chopped basil and roasted peppers. Top with balsamic
vinaigrette.

Method for Balsamic Vinaigrette:

In a blender combine mustard and vinegar on high speed. While blender is
running slowly pour in the olive oil. Turn off blender and season to taste.



Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[greeneeyes]

From Swan & Dolphin

Serves 8

For Crab and Salmon Cakes:
10 Oz. Salmon Fillet
16 Oz. Lump Crab Meat
12 Tbsp. Butter
½ Cup Yellow Onion, diced
¼ Cup Red Bell Pepper, diced
¼ Cup Green Bell Pepper, diced
2 Ea. Garlic Clove, minced
2 Tbsp. Marjoram, fresh chopped
2 Tsp. Lemon Juice
3 Oz. Mayonnaise
5 Oz. Fresh Bread Crumbs, (Not Dried)
2 Tsp. Kosher Salt
1 Tsp. Black Pepper

For Chive Lemon Remoulade Sauce:
2 Cups. Mayonnaise
½ Cup Fresh Lemon Juice
½ Cup Chopped Chives



1. To prepare the bread crumbs, cut day-old bread into cubes and grind in
food processor. Set aside.
2. Mix all ingredients for sauce together and set aside.
3. Pre heat oven to 350 degree's.
4. Dice the Salmon into ¼ inch pieces.
5. Break apart the crab and discard any shell bits.
6. Melt 6 tbsp. Of butter in a sauté pan over med heat.
7. Add the onions, peppers and garlic.
8. Cook until onions are translucent.
9. Remove from heat and stir in the Marjoram. Set aside to cool.
10. When mixture is cooled, put into a mixing bowl.
11. Add the crab, salmon, lemon juice, mayonnaise and 2 oz. Of the
breadcrumbs.
12. Season with salt and pepper to taste.
13. Mix thoroughly then shape into 8 patties.
14. Coat the cakes with the remaining breadcrumbs.
15. Heat the remaining butter in a sauté pan over medium heat and cook the
cakes for 2-3 minutes on each side until golden brown.
16. Place cakes in oven for 5 minutes until cooked through.
17. Serve immediately with sauce on the side.


Another great one! Can't wait to try this!
Thanks so much for all the new recipes! :cool1:

[TheGoofyMama]

From Swan & Dolphin Resorts

Yield: 8 Biscuits

16 Whole Large Eggs
2 Tbsp. Unsalted Butter
8 Slices of American Cheese
8 2-3oz Pork Sausage Patties
8 Baking Powder Biscuits (see recipe below)

Biscuits:
2 Cups All Purpose Flour (plus more for dusting)
1 Tbsp. Baking Powder
1 Tsp. Sugar
1 Tsp. Fine Salt
7 Tbsp. Cold Unsalted Butter (sliced)
¾ Cup Milk

Glaze:
1 Tbsp. Heavy Cream
1 Tbsp. Unsalted Butter (melted)



Method For Biscuits:

Preheat oven to 450° placing rack in middle. Line a baking sheet with two
layers of parchment paper. Set aside.

In a large bowl, whisk together flour, baking powder, sugar and salt. Rub 2
tablespoons of the butter into the flour with your fingertips until
completely absorbed. Work the remaining butter into the flour until it is in
even pieces about the size of a pea. Gently stir the milk into the flour
mixture to make a loose dough.

Lightly dust a clean work surface with flour and turn the dough out onto it.
Pat the dough into a ½ inch thick rectangle. Fold the dough in thirds like a
business letter. (For a flakier biscuit repeat the folding a second time.)
Pat the dough into a 5 by 8 inch rectangle about ¾ inch thick. Use a 2 to 3
inch round cutter to make 6 biscuits, and transfer them to the prepared
baking sheet. Press together the scraps of dough and cut 2 more biscuits.

Method For Glaze:

Mix the cream and melted butter together in a small bowl. Lightly brush the
tops of the biscuits with glaze. Bake until lightly browned, about 15
minutes. Cool on a rack for 5 minutes before serving.

Eggs:

Crack 16 eggs in a bowl, season with salt and pepper, whisk until well
incorporated. Heat large skillet and add butter. Stir eggs until fluffy set
aside.

Sausage:

Preheat oven to 350°. Lay the sausage patties on a non-stick baking sheet
and cook for approximately 10 minutes until done. Remove from baking sheet
and place on paper towel to drain.

Assembly:

Cut biscuits in half lengthwise. On the bottom half place 1 sausage patty
then 1 slice of American cheese then top with scrambled eggs. Place lid on
top and you are ready to eat.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

Wilderness Lodge

1/4 lb roasted walnuts
4 oz honey
3 oz onions
4 oz white vinegar
8 oz olive oil
Salt and pepper to taste

Spread walnuts on a baking sheet and place in the oven at 350°F until golden
brown. Place the walnuts in a food processor with the honey, vinegar and onions,
and mix until smooth. Add olive oil in increments, mixing well between
additions. Season with salt and pepper to taste.



Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

Swan & Dolphin Resorts

4 6oz. Chicken Breast
2 Ea. Poblano Pepper, roast then dice
¼ Cup Lime Juice
1 Tbl. Cilantro, chopped
1 Tbl. Garlic, chopped
1/3 Cup Vegetable Oil

Whisk all of the ingredients together. Place 4 6oz. Chicken breasts into mixture
and marinate for at least one hour. Heat oven to 350 degrees. Heat saute pan on
medium heat. Season chicken with salt and pepper. Brown chicken breast in pan
for 2-3 minutes on both sides. Finish cooking chicken in oven for 8-10 minutes.


Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

From Spoodles, BoardWalk

Yield: 3 - 4 servings.

1 tablespoon olive oil
1 pound chicken breast, cleaned and cut into 1/2-inch chunks
1 tablespoon chopped garlic
1 cup diced fresh tomatoes
1/2 cup diced roasted red pepper
1/2 cup pitted kalamata olives
2 tablespoons peas
2 tablespoons thinly sliced, stemmed pepperoncini peppers
1 tablespoon capers
2 tablespoons pepperoncini juice
1 cup chicken broth
1 tablespoon marinara sauce
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes, crushed
6 cups cooked orecchiette pasta, 3/4 pound
2 cups fresh baby spinach
1/2 cup crumbled feta cheese
2 tablespoons Parmesan cheese

1. Cook pasta according to directions on the box. Chill and set aside.

2. Place a large skillet over medium heat. Once skillet is hot, place
Olive oil in pan. Add chicken and sauté until thoroughly cooked. Add
The garlic and sauté until the garlic starts to brown, Add the
Tomatoes, red peppers, olives, peas, pepperoncini peppers and capers.
Continue to sauté for 1 minute. Pour the chicken broth, pepperoncini
Juice and marinara sauce into the vegetable and chicken mixture.

3. Add the cooked pasta with the spinach and feta cheese. Season with
Salt and pepper. Add pepper flakes. Toss ingredients together until
Heated through.

4. To serve, ladle into serving bowls. Top each with a sprinkling of
Parmesan.



Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

Swan and Dolphin Resorts at WDW.

Ingredients:
1 Lb. Maine Lobster
6 Each of Yellow and Red Tear Drop Tomatoes
5 Each Fresh Figs
1 Tbsp. Chopped Chives

Ingredients For The Dressing:
4 Tbsp. Mayonnaise
Juice from 1 Lemon
1 Tbsp. Dry Vermouth
1 Tsp. White Balsamic Vinegar or White Vinegar
Salt and Pepper to Taste

Method of Preparation:

Add the lemon juice, seasoning, the Vermouth and the vinegar to the
mayonnaise and stir gently until smooth.
In a large pot filled with salted, boiling water, place the Maine lobster
(make sure it can float with enough water covering it), cover the pot with a
lid and cook for about 7 minutes.
Remove the lobster and cool it down in a large bowl of iced water. Once the
lobster is cold, clean with the help of scissors and dice the lobster meat
in cubes of about ½ inch long and wide.
Cut three figs in half and grill them (flesh side down on the grill) until
they get a nice gold color. Set aside on a plate to cool them down, then cut
them one more time into quarters.
Cut the tear drop tomatoes in half.

Carefully mix all the ingredients with the dressing, add the chives, adjust
the seasoning and divide in two equal parts.

Presentation:
Place the salad in cocktail glasses and garnish with slices of fresh figs.
Serve.

Serving Size: 2



Walt Disney World Recipes (Yahoo Group)
http://groups.yahoo.com/group/Walt_Disney_World_Recipes/

[TheGoofyMama]

From Planet Hollywood, Downtown Disney
Yield: 2 servings.
3 cups mix of julienned Napa cabbage, red cabbage, green cabbage, shredded
carrot, mixed field greens and 1-by-2-inch strips of romaine and iceberg
lettuces, chilled
2 ounces sprouts (see note)
7 ounces cooked chicken, cut into small strips
1 teaspoon sesame seeds
Salt and pepper to taste
1 ounce fried noodles
4 1/2 ounces ginger mustard dressing (see note)

1. Place salad mixture and chicken in a large bowl. Ladle 4 1/2 ounces
ginger mustard dressing around edge of greens, being careful not to pour
dressing on to greens. Season greens with salt and pepper. Carefully toss
greens to lightly coat with dressing.
2. Place mixture on plates, building as much height as possible. Place
crispy noodles on top of salad. Sprinkle with sesame seeds.
Recipe note: The restaurant uses daikon sprouts.
How to make ginger mustard dressing:
In a mixing bowl, combine 1/4 teaspoon Coleman's mustard and a drop or two
of water to make a paste. Add 4 ounces honey, 2 tablespoons rice wine
vinegar, 1 tablespoon soy sauce, 1 tablespoon crushed garlic cloves, 1/8 cup
peeled and chopped fresh ginger, 1 tablespoon Dijon mustard and 2 egg yolks.

Blend until mixture is smooth and thoroughly mixed. While mixing, drizzle in
1 teaspoon sesame oil and 31/2 cups peanut oil.
When mixture is emulsified, season with a pinch of kosher salt and pinch of
white pepper.
Chill until ready to use.

[greeneeyes]

Rose & Crown Epcot







Ingredients



1 Tbsp. Olive Oil

2 Tbsp. Chopped Garlic

4 Tbsp. Chopped Shallots

1 cup Button Mushrooms (sliced)

1 cup Shiitake Mushrooms (sliced)

1 cup Portabella Mushrooms (sliced)

1 cup Crimini Mushrooms (sliced)

1 cup White Wine

2 cups Heavy Cream



Method



1. In a large pot quickly sweat the shallots and garlic in olive oil.



2. Add the mushrooms starting with the buttons, crimini, portabellas, and
the shiitakes last. Give three minutes between each batch.



3. Add white wine and simmer for five minutes.



4. Add heavy cream, bring to a boil and then simmer for about 5 minutes or
until you get the correct thickness; make sure it coats the back of a spoon
well.



5. Season with salt and pepper to taste.

I've made this a few times and everybody really loves it!

[becky_AK]

I am so excited I found this thread...I've never seen it before! My DH & I have occasional Disney nights when we cook up some of our favorite Disney recipes.

Now I have a few new recipes I can try out :)

[bnf2]

Nine Dragons, Japan, Epcot


I've made the Honey Sesame Chicken before (also listed on page 18)...It's fabulous! A bit time consuming, but well worth it!

The marinade calls for "1 tsp chicken base (not bouillon; base is a pastelike mixture available in gourmet or larger supermarkets)" I've found this at my local Kroger in the soup/bullion/broth aisle. The brand they carry is "Orrington Farms".

By the way, they also carry a ham base that is great in green beans- love my grandmother's 'country green beans'... but who has a big hunk of ham around all the time to season them with?

[GazerBeam]

Hi Folks,

This is a great thread. Thanks to everyone for their contributions. Every recipe I have has already been posted so I haven't been much help.

I'm still looking for a recipe for the raglan road brown bread and dipping sauce. I don't think the sauce on page 3 is for the bread - it looks like the marinade and sauce for their ribs. The one for the bread is guiness and olive oil based. If anyone has them, I'd appreciate it a lot!

GB

[FormrCastMbr]

Hi Folks,

This is a great thread. Thanks to everyone for their contributions. Every recipe I have has already been posted so I haven't been much help.

I'm still looking for a recipe for the raglan road brown bread and dipping sauce. I don't think the sauce on page 3 is for the bread - it looks like the marinade and sauce for their ribs. The one for the bread is guiness and olive oil based. If anyone has them, I'd appreciate it a lot!

GB

I have the recipe posted on another thread...will get the link and add it in a few...! :thumbsup2

Here it is:

Irish Brown Bread
from the 2007 F&W Cookbook
***I think this is the one they also serve at Raglan Road

2 cups whole wheat flour
2 cups all purpose flour
1/2 cup quick cooking (not instant) Irish Oatmeal
1 tbs oats for top of bread
1/4 cup wheat or oat bran
1 tsp baking soda
1 1/2 tsp salt
2 tbs dark brown sugar
1/2 canola oil****
2 cups buttermilk

Preheat oven to 400.

butter loaf pan.

In a large bowl mix dry ingredients thoroughly and make a well in the middle.

Mix butter milk and oil and stir into dry ingredients with a wooded spoon.

Knead gently until smooth.

Spoon batter into pan and with the back of a spoon make a small well in the center of the batter. sprinkle remaining oats in the well.

Bake for 50 -55 minutes or until a toothpick comes out dry.

Cool on a rack.

Serve with butter, cheese or a dipping sauce.

****See post 2604 on page 174: This s/b 1/2 cup canola oil.

Raglan Road Dipping Sauce
The waiter gave me this recipe...

Mix equal amounts of Guiness and packed Light Brown Sugar in a sauce pan. Cook over low heat until it becomes syrupy.

ETA: I just cut the end off the bread and drizzled it with the dipping sauce...it came out yummy! Its a pretty dense bread...so good!

[TheGoofyMama]

Another great one! Can't wait to try this!
Thanks so much for all the new recipes! :cool1:


Your very welcome, I hope you like them :goodvibes

[TheGoofyMama]

Jiko – The Cooking Place, Disney's Animal Kingdom Lodge
Chef Anette Grecchi-Gray


Yield: 6 servings

1/2cup olive oil
6 Lamb Shanks, 18 to 22 oz. Each
1 Tablespoon Kosher salt
1/2 Tablespoon fresh ground black pepper
1 Spanish onion, chopped
12 Roma tomatoes, quartered
15 garlic cloves, halved
2 Tablespoons all-purpose flour
3 quarts water
Berbere Marinade (see recipe below)

In a roasting or sauté pan, heat the olive oil until hot and smoky. Season
the lamb shanks with Kosher salt and black pepper. Sear the lamb shanks in
the hot oil until they are browned all over. Remove shanks from the roasting
pan and place them on a tray lined with parchment paper, baking paper, or
tin foil.
In the same roasting pan, with a bit of fresh olive oil, sauté the onions,
tomatoes, and garlic cloves. Toss in the all-purpose flour, mix well and
make sure all the flour is cooked. Add the water and bring to a quick boil.
Preheat the oven to 350 degrees. Baste the seared lamb shanks with the
Berbere marinade and place them in another roasting pan. Pour the cooking
liquid with the vegetables and remaining Berbere marinade over the shanks
and cover the pan with foil. Cook in the oven for 1 hour. Remove the foil
and put the pan back in the oven for another 30 minutes. When done, remove
the shanks from the liquid and place on a plate. Reserve until ready to
serve. Take the sauce and the vegetables in the roasting pan and blend until
smooth with a blender or stick-type blender. Adjust seasoning if necessary.
When ready to serve, place hot lamb shanks on the plate and pour the Berbere
sauce on top.
Note: This recipe is for 18 to 22 ounce lamb shanks. If unable to find this
size, you may use smaller fore hind shanks and count two per person; cooking
time will be reduced to half.

Berbere Marinade

Yield: 12 servings

1/2 cup ginger, finely chopped
1/4 cup garlic cloves, finely chopped
1/2 cup cilantro, finely chopped
1/4 cup jalapeno pepper, finely chopped
1/2 cup canola oil
1/4 cup tomato paste
1/4 cup red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon ground cardamom
1/4 teaspoon ground allspice
1/4 teaspoon Kosher salt
1 dash fresh ground black pepper

In a blender, combine the chopped ginger, garlic, cilantro, and jalapeno
pepper and pulse with the canola oil. Add the tomato paste and slowly add
the red wine vinegar while pulsing the blender. Lastly, add the spices and
adjust seasoning to taste.


Note: Marinade can be kept in refrigerated for up to one month and can be
prepared with any type of chili, depending on your preference.

[Tatania]

Typhoon Tilly
Lets Go Slurpin', Typhoon Lagoon

1/2 ounce of Blue Curacao
1/2 ounce Melon Liquor
1/2 ounce of Banana Liquor
1 ounce of Malibu Coconut Rum
4 ounces of Pina Colada Mix
Mix all ingredients in a blender and Enjoy!

Many thanks to Mary Jo Pace, Typhoon Lagoon. Restaurant Guest Service Manager for sharing.

[TheGoofyMama]

Roy's Restaurant's


Yield: 4 (3-inch) cakes.

6 tablespoons unsalted butter

4 ounces semi-sweet chocolate

3/4 cup sugar

13/4 tablespoons cornstarch

2 whole eggs

2 egg yolks

1. In pan on low heat, melt butter and chocolate. In mixing bowl, combine
sugar and cornstarch. In separate bowl, whisk eggs and yolks. Add
melted-chocolate mixture to sugar mixture and combine thoroughly with whisk.
Stir in eggs and whisk just until smooth. Remove and place in clean
container. Cover with plastic wrap and press down to prevent skin from
forming. Refrigerate 3-4 hours or overnight (must be well-chilled).

2. Heat oven to 400 F. Line 4 metal rings (about 23/4 inches across and 2
inches high) with greased parchment paper. Line baking sheet with parchment
paper and set molds on sheet. Scoop mixture into molds so they are
two-thirds full, and make sure molds are not leaking.

3. Bake on top oven rack 20 minutes. Remove baking sheet from oven, and,
while holding each mold with tongs, slide metal spatula underneath,
carefully lift, and transfer to serving plate. Gently lift off mold and
remove parchment paper. Serve immediately.

Recipe notes: Refrigerating dough overnight firms it so it doesn't leak out
of molds. Serve with berry sauce or dust with powdered sugar.

[TheGoofyMama]

Cinderella's Royal Table
Magic Kingdom

YIELD: 1 Dozen

Muffins

3/4 stick (6 Tbl) Unsalted Butter
3/4 cup Granulated sugar
1 ea. + 1 yolk Eggs
1/3 cup Milk, whole
1 1/2 cup All purpose Flour
1 1/2 tsp. Baking Powder
3/4 tsp Vanilla
3/4 tsp Salt
2 cups Fresh Blueberries
1 1/2 cups Cream Cheese, whipped

Topping

3 Tbl. Unsalted Butter
1/2 cup Flour
3 1/2 Tbl. Sugar
1/4 tsp Cinnamon


METHOD:

Batter - Melt butter. Whisk in milk, eggs and vanilla. Mix all dry
ingredients together, then add milk mixture and stir until combined.
Don't over mix. Gently fold in blueberries. Divide batter among
muffin pans. Insert I tsp of cream cheese into the center of the
batter.

Topping -- Rub together all ingredients until crumbly. Sprinkle over
batter.

Bake in a preheated 375 degree oven for 18 - 20 minutes, or until a
toothpick comes out clean. Cool in pans for 15 - 20 minutes then
carefully remove from cups. Serve warm with lemon ice cream.

[TheGoofyMama]

Blue Bayou Pork Loin

This recipe was given out by Blue Bayou chefs.



Ingredients:
Pork Loin 5 lb
Jerk Seasoning 1.5 oz

Preheat oven to 350F degrees. Rub jerk seasoning all over pork loin. Place
loin in oven. Roast for about one hour and ten minutes or until internal
temperature reaches 155 degrees Fahrenheit. After done, let pork loin rest
in a warm place for five minutes.

Root-Beer Spiced Apples

Granny Smith Apples 4 large
Brown Sugar 6 oz
Cinnamon 2 tbs.
Cornstarch 1.5 tsp.
Root Beer (soda) 2.5 cups
Nutmeg 1 tsp.
Ground Cloves 1/8 tsp.
Water (cold) 1-1/2 tsp.

Core, peel and cut apples into four wedges. Cut four slices per wedge.
Combine root-beer, nutmeg, cinnamon, and ground cloves in a sauce pan. Bring
to a boil and stir frequently. Separately, in a bowl, mix cornstarch with a
little water to make a thin paste. When mix starts boiling, add cornstarch
and mix well. Add apples and bring to a boil. Reduce heat and let it simmer
for ten minutes, stirring frequently. (These apples are served partially
over the pork loin on the plate)

[GazerBeam]

I have the recipe posted on another thread...will get the link and add it in a few...! :thumbsup2

Here it is:

Irish Brown Bread
from the 2007 F&W Cookbook


Thanks much for this! I'll have to celebrate st. patrick's day a couple weeks late!

GB

[Tatania]

Chocolate Cookie Mousse
Cape May Cafe, Disney's Beach Club from Cooking With Mickey and the Chefs of WDW (2004)
Yield: 6 servings

6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks

1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.

[gretchenohar@hotmail]

Have ADR's at the following restaurants and will try to get any recipes you need:
WCC
Tusker House
Kona Cafe
Yachtsman Steakhouse
CRT
Tony's Town Square
Coral Reef
Narcoossee's
And still trying for Artist's Point in WL
Gretchen

[greeneeyes]

Chocolate Cookie Mousse
Cape May Cafe, Disney's Beach Club
Yield: 6 servings

6 chocolate sandwich cookies with creme filling
2/3 cup (5.5 oz) white chocolate
1 cup heavy whipping cream
1/2 teaspoon granulated gelatin
3 egg yolks

1. Crumble purchased cookies into fine pieces in a food processor.
2. Melt white chocolate in top of double boiler over hot water. When melted, remove from heat.
3. With a heavy cream until medium-firm peaks form.
4. Pour 1/4 of the whipped heavy cream into a saucepan and sprinkle in the gelatin. Let sit for about 3 minutes, until the gelatin softens and swells.
5. Heat gelatin over low heat, stirring constantly, until gelatin is dissolved. Remove from heat and gently blend in egg yolks.
6. Add melted chocolate, stirring fast to avoid lumps.
7. Fold the remaining whipped heavy cream and cookies together, then fold into white chocolate mixture. Pour into serving bowls (champagne glasses are wine glasses work well).
8. Refrigerate for two hours before serving.



WooHoo!! :cool1:

[Tatania]

Have ADR's at the following restaurants and will try to get any recipes you need:
WCC
Tusker House
Kona Cafe
Yachtsman Steakhouse
CRT
Tony's Town Square
Coral Reef
Narcoossee's
And still trying for Artist's Point in WL
Gretchen
Thanks so much for the offer - I PMed you an updated request list for those places.

Reviews: I made the Crystal Palace Mango Flan (p. 121) this weekend and I made half the recipe as 2 1/2 cups eggs = 12 eggs. It was very good though you'd never know it was mango except for the title. I love flans and I thought this was was a little densely textured for my taste - but still very good. With the leftover milks and mango & 2 egg, I threw together my own flan and liked it better as it had a really good mango taste and less eggs.
I also made the Caramel French Toast from the Grand Californian in DL and it was fabulous. I've been trying some bread recipes from Cooking with Mickey and the Chefs of WDW and the Flax Seed Bread (Grand Floridian) was great - like a focaccia. The Seven Grain bread (same place) was also good but I probably wouldn't make it again.

[Tatania]

This thread is amazing!!!!

Does anyone have the recipe for the sauteed mushrooms from the Yachtsman steakhouse? We loved those.

thanks!

You didn't specify what version so Wendy Brown (Yacht & Beach Food & Beverage) was kind enough to send 2 versions. Maybe one corresponds with the side dish - Sauteed Mushroom Caps - Smothered with Sherry and Cabernet wine sauce on the menu.

Mushrooms in Cognac Sauce
Disney's Yacht and Beach Club Resort

1 lb. Button Mushrooms, rinsed
½ oz Garlic, Minced
1 oz Shallots, Minced
4 oz Cognac
¼ cup Butter, whole or clarified
16 oz Bordelaise Sauce
1. Sauté garlic and shallots in butter, add whole button mushrooms, cook until most of the liquid has evaporated.
2.Add Cognac and flame off.
Add Bordelaise Sauce, bring to a boil and reduce by half.

Bordelaise Sauce:

2 TBS Shallots, minced or (white onion)
1 sprig Thyme, fresh
1 Bay leaf
1 qt. Red Wine (Cabernet)
1 qt. Canned beef consommé (unsalted)
1 TBS Bone Marrow, poached, diced
3 cups Brown Gravy of sauce

Combine the shallots, thyme, bay leaf, consommé, and red wine; reduce this mixture to one cup.
· Add to brown gravy or sauce, simmer for 20 minutes and strain
· Add bone marrow or chopped mushrooms.
· Season to taste with salt and pepper

If bone marrow is not desired, use 1 tsp. finely chopped, cooked white mushrooms.




Mushrooms w/Cabernet Sauce
Disney’s Yacht & Beach Club Resort
8 oz Onion
8 oz Celery
5 oz Carrot
16 oz Leeks
1 oz Garlic
.5 oz Porcini Powder
.5 oz Tomato Paste
.5 oz Sugar
1 sprig Fresh Thyme
1 Bay Leaf
4 oz Cabernet
12 oz Water
.5 oz Balsamic Vinegar
1 oz Beef Base

Toss the mushrooms in the olive oil and roast in a moderate oven until well browned. Stir in the paste and roast until paste begins to caramelize. Place roasting pan on the stove and deglaze with the wine, scraping pan well.

Place mixture in the steam kettle and add the water. Bring to a simmer, then add in the beef base, thyme, bay leaf, peppercorns and procini powder. Simmer for 1 - 2 hours. Add in the vinegar and adjust the seasoning.

Thicken with a little arrow root, strain through a chinoise.
[/FONT]

[Tatania]

AllEars.net has updated again and here are the new ones that we haven't posted here (some are my submissions so we have them).

Malted Waffles
Trail's End, Fort Wilderness
Yield: 6 waffles

2 Cups All-purpose Flour
1/4 Cup Malt
2 Tablespoons Corn Meal
2 Tablespoons Sugar
1 1/4 Tablespoons Baking Powder
1/2 Teaspoon Salt
2 Each Eggs, beaten
1/4 Cup Butter, melted
2 Cups Milk
1 Tbsp Vanilla

Preheat a waffle iron, grease lightly. Sift together the Flour, Sugar, Baking Powder, and Salt into a large bowl. Set aside. Combine the Eggs, melted Butter, and Milk in a medium bowl. Slowly stir the liquid ingredients into the dry ingredients until moistened. For each waffle, pour about 3/4 cup of batter into a waffle iron, close the lid and bake until the steaming stops.

[Tatania]

Shrimp Lo Mein
Pop Century, WDW

3 ounces canola oil
120 shrimp 41-52 count, cooked
6 ounces of broccoli slaw
Yellow onions, julienned
1 ¾ pound of carrots, shredded
Red Bell pepper, julienned
Peas
Cabbage, shredded
Mushrooms, sliced
2 ½ pounds of Lo Mein noodles
1 ounce of ginger, minced
1 ounce of garlic, minced
2 ounces of rice wine
3 ounces of Soya sauce
10 ounces of vegetable stock
1 pound of Bok Choy, Bias cut
2 ounces of house seasoning (Black pepper and salt)
3 ounces of Thai Chili sauce
.05 ounce of sesame oil
In wok, heat canola oil, saute garlic and ginger. Add shrimp, vegetables, noodles, rice wine, soya sauce, and house seasoning. Add stock and heat. Finish with sesame oil and serve.

[Tatania]

Au Gratin Potatoes
Boatwright’s, Port Orleans Riverside

1.5 pounds Sliced Potatoes
4 ounces Pecorino Cheese
4 ounces Diced Onions
½ quart Heavy Cream
1 ounce Bacon Fat
½ teaspoon Salt
½ teaspoon Pepper

Place all ingredients in a large mixing bowl and mix well. Place mixture in baking pan and bake for 45 min. at 375°.

[TheGoofyMama]

Have ADR's at the following restaurants and will try to get any recipes you need:
WCC
Tusker House
Kona Cafe
Yachtsman Steakhouse
CRT
Tony's Town Square
Coral Reef
Narcoossee's
And still trying for Artist's Point in WL
Gretchen

Hi GRETCHEN,
I sent you a private message with my wish list.

Thanks!

[MomofCKJ]

I made Boma's Mulligatawny off the recipe you have here (I loved it when I had it 2 weeks ago!) and it came out AWESOME! It is sooooo good! I can't get enough! The layers of spicy and sweet, mmmm-mmmm-mmmm! Thanks for helping me bring a taste of Boma home!

I am planning on trying the Watermelon Rind Salad tomorrow, another fave I enjoyed there!

You guys are great!

Allyson

[Tatania]

New England Blueberry Blast
Disney's Yacht & Beach Club (Orlando Sentinel Dec. 07)
Yield: 8 servings.

Vanilla panna cotta
1 gelatin sheet (see note)
1 cup heavy cream
1/4 cup sugar
1/2 vanilla bean, split and scraped

Blueberry compote
3 tablespoons sugar
1 tablespoon water
1 pint fresh blueberries
2 tablespoons crème de cassis

Tart dough
1/4 cup sugar
1/2 cup unsalted butter
1 egg
1 tablespoon vanilla
1 1/2 cups flour

Tart filling
1/2 cup sugar
1 pound sour cream
3 eggs
1/2 cup each: flour (sifted) and heavy cream
2 cups fresh blueberries

1. For panna cotta, bloom gelatin in ice water 5 minutes. Heat cream, sugar and vanilla bean with scrapings on medium heat. When mixture bubbles, but not boils, remove from heat. Squeeze excess water from gelatin sheet and add to cream mixture. Stir 1 minute. Strain mixture; chill in ice bath until it begins to set. Refrigerate overnight.
2. For compote, cook sugar and water on medium heat until sugar turns a caramel color and bubbles begin to show. Turn off heat. Add berries and crème de cassis. Stir until caramel is dissolved and berries just softened. Cool completely.
3. For tart, heat oven to 350 F. Spray 13 3/4 -by-4 1/2 -inch tart pan. With mixer with paddle attachment, blend sugar and butter until smooth, 4 minutes. Add egg and vanilla, mixing until just combined. Add flour, mixing until smooth. Remove from bowl. Knead 10 turns. Wrap in plastic; refrigerate 1 hour. On floured surface, roll dough to 16-by-6-inch rectangle. Put dough into tart pan and work into corners and sides.
4. For filling, mix sugar and sour cream. Whisk in eggs. Stir in flour. Whisk cream to soft peaks. Fold into sour-cream mixture. Spread berries in tart pan. Pour batter in until level with top. Bake 25 minutes. Dough and filling will bake above pan but will settle while cooling.
5. Whip panna cotta until it holds its shape. Spoon 3 tablespoons onto plate and create a well. Add 2 tablespoons compote to well. Put 1 slice tart onto plate.
Recipe note: This type of gelatin used by many chefs comes in paper-thin sheets. Four sheets equal one package powdered gelatin.

[Tatania]

Raspberry Stampede
Coral Reef Restaurant, Epcot
Glassware: Teardrop Glass
Preparation: Frozen

1.25 oz Stoli Raspberry Vodka
.5 oz Ice Cream Mix (Melted vanilla ice cream)
.25 oz Chambord (Floater), Swirled over top
Garnish: Whipped Cream topped with a raspberry

[Tatania]

Breakfast Potato Casserole
Crystal Palace, Magic Kingdom
Yield: 6 servings

1/4 teaspoon Garlic Salt
1/4 teaspoon White Pepper
1/2 teaspoon Salt
3 cups Milk
1 cup Cheddar Cheese - mild, shredded
4 cups Potatoes - diced and cooked
1/2 cup Flour
1/2 cup Onions - diced
1/4 cup Butter – melted

Dice and cook the potatoes, dice the onions and gather the remaining ingredients. Melt butter in a medium saucepan. Add onions and sauté about 2 minutes. Cook an additional 2 minutes. Add flour, stir to make a paste, called a roux. Cook the roux for about 5 minutes stirring constantly. Add 3 cups milk stirring until all lumps are gone. Cook mixture for 10 minutes while stirring. Add potatoes, cheese and seasonings. Mix until cheese is melted. You may refrigerate at this point until ready to use. Place in pre-heated oven at 350 for approximately 10 minutes.

[Tatania]

Shrimp Oreganata
Portobello Yacht Club, Downtown Disney
Serves 4

4 portions - 16 ea Shrimp (u-15) peeled, deveined with the tail left on
1 cup bread crumbs
2 tablespoons chopped fresh oregano ¼ cup Grated parmesan cheese
2 cups plum tomatoes (diced)
2 tablespoons sliced garlic
1 cup white wine
½ cup butter
¼ cup olive oil
Salt and pepper to taste

Prepare the bread crumbs:
Combine cheese, bread crumbs and oregano in a mixing bowl. Season with salt and pepper.
Crust the shrimp:
Press 1 tablespoon bread crumb mixture into each shrimp on the side which has been cut to remove the vein. You should have enough bread crumb mixture to crust 16 shrimp. Distribute it evenly. Shrimp may be prepared and refrigerated ahead of time.
Prepare the dish:
Pre-heat oven and a large heavy skillet to 500 F. Add olive oil to hot skillet and allow oil to heat. Arrange shrimp in skillet and cook about half way (3-4 minutes). Add wine and butter to pan along with diced tomato and sliced garlic. Season with salt and pepper. Return pan to the oven and cook until shrimp are done (4-5 minutes more). During the cooking time, the wine, butter and juices from the tomato will reduce and come together like a sauce.
Serve 4 shrimp on each of 4 plates with the tomato relish in the middle for appetizer portions or serve on a large platter for family style. Pour the white wine butter sauce left in the pan over the shrimp and tomatoes.
Tips: u-15 shrimp denotes the size (15 shrimp per pound). Pre-heating the oven and pan will prevent sticking. Crust your shrimp ahead of time. They will hold for about a day. Try serving with crusty bread to absorb the juices on the plate. Always season as you go. If your sauce is too loose when shrimp are cooked, continue to reduce it on the stove after removing shrimp.

[Tikitoi]

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated. :goodvibes

Thank You!:upsidedow

[emmetts]

I read about the coconut flan just a couple of weeks ago and it looked yummy. I forgot in which thread it was in/resturant it was in. In any case I would love to have the recipe. Thanks

[gretchenohar@hotmail]

If you can figure out which restaurant it was from, and if I'm going there, I'll be happy to try to get the recipe for the coconut flan for you.
Gretchen

[Tatania]

I read about the coconut flan just a couple of weeks ago and it looked yummy. I forgot in which thread it was in/resturant it was in. In any case I would love to have the recipe. Thanks

Could you mean the Dulce de Coco (Caramel and Coconut Flan) from the 2007 Epcot Food and Wine Festival? That recipe is on page 24.
The Crystal Palace has a Coconut Flan on the Dinner Buffet menu as well.

[emmetts]

I think it was the the Crystal Palace. Thank you. That will be great to have the recipe. I won't be going until Oct. Thank you

[TheGoofyMama]

Hi Emmetts,

Just a note to let you know that you can go to the following Disney web site and request any recipe you'd like to have from them.

https://secure.disney.go.com/wdw/contact/contactUs

Good Luck!

[emmetts]

Thank you. I've submitted my request.:banana:

[Tatania]

Thank you. I've submitted my request.:banana:

I'm excited about seeing this recipe because I'm crazy about anything with coconut in it. I wouldn't be surprised if it's very similar to the Crystal Palace Mango Flan recipe (p 121) except with coconut cream in it. If they only use 1 1/2 teaspoons coconut cream, I'd increase it a lot.

For dinner tonight I made Kevin's Heavenly Ham (p. 108) because I had 1/2 pound of Canadian Back Bacon left over but substituted his potato cakes with the Potato and Dubliner Cheese Root Vegetable Cakes from the Epcot F&W Festival - because I had Dubliner cheese I had to use up.

I thought it was a bit odd that Kevin's recipe calls for the Back Bacon to boil for an hour before it's baked because, like any ham, it already is smoked. The Irish Mist was terribly expensive ( over $30 a bottle in Canada), and to be honest I couldn't really taste it in the finished sauce. If you have it and you're using it for something else, fine - but not sure it's worth it to buy just for this recipe. The sauce was good but the meat just felt a little stringy and overcooked to me. I didn't really enjoy it. I liked the Root Vegetable Cakes better but feel they could use some seasoning (especially salt) in the breadcrumb coating and probably in the pattie mix.

Potato and Dubliner Cheese Root Vegetable Cakes
Epcot Food and Wine Festival, Ireland
Serves 6


½ pound cooked potatoes
¼ pound cooked parsnips
¼ pound cooked carrots
1 ½ cups shredded Dubliner Cheese
1 teaspoon ground mace
1 ½-ounces flour all purpose
1 ½-ounces melted butter
1 pinch salt
2 pinches ground black pepper


Combine all ingredients together in a large bowl and mash well. Add more flour if needed.
Shape mixture into 6 cakes and coat with flour, then egg wash, and finally breadcrumbs.
Pan fry until both sides are golden brown and fully cooked in the center.

[Tatania]

Buttered Asparagus with Hollandaise Sauce
Raglan Road Restaurant, Downtown Disney and(Chef Kevin Dundon)
Serves 4 - 6

20 to 30 asparagus spears, trimmed
knob of butter

Hollandaise Sauce
1 1/4 tablespoons white wine vinegar1 1/4 tablespoons fresh lemon juice
3 egg yolks
4 oz (1 stick) unsalted butter
salt and freshly ground white pepper

To make the Hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and a yolks and a pinch of salt. Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about three minutes until the mixture is thick enough to leave a trail when the whisk is lifted.
Meanwhile, melt the butter in a small pan or in the microwave. Gradually add the a yolk mixture, a little at a time, whisking constantly. When approximately 3/4 of the stick has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.
Meanwhile, cook the asparagus spears for 3 to 6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 3 inches of boiling water until just tender. Drain, return to the pan, and quickly toss in the knob of butter.

To serve, tip the asparagus onto a warmed serving plate and spoon over the Hollandaise sauce or serve separately in a warm jug and allow everyone to help themselves.

[greeneeyes]

Buttered Asparagus with Hollandaise Sauce
Raglan Road Restaurant, Downtown Disney and(Chef Kevin Dundon)
Serves 4 - 6

20 to 30 asparagus spears, trimmed
knob of butter

Hollandaise Sauce
1 1/4 tablespoons white wine vinegar1 1/4 tablespoons fresh lemon juice
3 egg yolks
4 oz (1 stick) unsalted butter
salt and freshly ground white pepper

To make the Hollandaise sauce, place the vinegar in a heatproof bowl with the lemon juice and a yolks and a pinch of salt. Whisk until thoroughly combined, then set the bowl over a pan of simmering water on a low heat and whisk for about three minutes until the mixture is thick enough to leave a trail when the whisk is lifted.
Meanwhile, melt the butter in a small pan or in the microwave. Gradually add the a yolk mixture, a little at a time, whisking constantly. When approximately 3/4 of the stick has been added, season lightly with salt. If it is still too sharp, add a little more butter. Season to taste and keep warm.
Meanwhile, cook the asparagus spears for 3 to 6 minutes, depending on their size, in a large pan of boiling water or in a steamer standing in 3 inches of boiling water until just tender. Drain, return to the pan, and quickly toss in the knob of butter.

To serve, tip the asparagus onto a warmed serving plate and spoon over the Hollandaise sauce or serve separately in a warm jug and allow everyone to help themselves.


I just bought asparagus yesterday, how fortunate for me! :laughing:

[zachy95]

Thanks for providing this recipe for the Bread and Butter Pudding it is the best. Just wondering though what to do with the 2 extra eggs in the list of ingredients...they are only listed there and not in he directions. I left them out when made it and it was great but am curious to know if they should be in there or not. Hoping to hear from you.

[TheGoofyMama]

Thanks for Tatania for converting this recipe and also adding the gravy recipes.


Chicken Breast Stuffed with Shrimp Scampi
Disney Cruise Line
1 Serving

180 gr/ 6 - 6.5 oz. Chicken breast (skinned?)
50 gr/ 1 ¾ oz Mushroom duxelle (recipe below)
10 gr/ 1 Tbsp Red Yellow roasted pepper
10 grams/3 ½ TBSP Chopped, cooked spinach - if raw then it's about 1/3 oz.
1 piece Shrimp
20 gr/4 Tbsp Parmesan cheese
50 gr/ 4 Tbsp Mashed potatoes
30 gr/1 oz Eggplant, sliced
30 gr/1 oz Red pepper
2 pieces Asparagus
30 gr/ 1 oz Zucchini, sliced
30 gr /1 oz Yellow squash
5 cl or ¼ cup *Creamy brown chicken sauce
1 cl/ 2.5 tsp. Limoncello Liqueur
1 cl/2.5 tsp. Candied lemon
1 cl/2.5 tsp. Salt + pepper

Make Mushroom Duxelle and set aside. Clean the chicken breast of excess fat.
Clean the meat on the bone for the filling. Finely chop roasted red
peppers. Julienne the spinach. Finely chop the shrimps. Mix the above with
the Mushroom Duxelle, and parmesan cheese. Check the seasoning.
Now make a slit on the top end of the chicken right next to the bone. Put
the above mixture into a piping bag and force the mixture into the chicken
breast.
In a pan layer the chicken. Lace it with white wine and roast it at 325 F
for 12 minutes and let it rest in the oven for another 4 minutes. The
stuffed chicken is ready.
Serve the chicken with mashed potatoes, roasted sliced eggplant, red pepper,
asparagus and creamy chicken sauce, flavor enhanced with Limoncello liqueur.
Garnish with Candied Lemon.

Mushroom Duxelles
1 lb mushrooms, minced very fine(preferably with a knife)
1 oz onions or shallots, minced
2 garlic cloves, chopped fine
3 oz white wine
1/4 teaspoon salt, or to taste
1/8 teaspoon black pepper

Sweat onion, garlic; add in the mushroom; add in white wine, and let it
cook. Liquid should cook off. Season the mushroom and strain. Finely chop
the mixture once it's cooled. Mix needs to be very dry.
Note: Duxelles can be made 1 day ahead. Cool, uncovered, then chill,
covered.



* No recipe was provided for the "Creamy Brown Chicken Sauce" but below is a
recipe for the Sauce used in Pollo Limoncello.

1 Tbsp. Extra Virgin Olive Oil
3 tbsp salted butter
1/2 cup white wine
1 tbsp chopped scallions
2 cloves crushed garlic
1 cup sliced mushrooms
2 cups chicken stock or broth
1 tsp lemon juice
1/4 cup limoncello (lemon liquor)
1/4 tsp dill weed

Melt olive oil and white wine in a pan. Add scallions, garlic and butter
and stir and cook for a few minutes until they are softened, being careful
not to let them burn. Add chicken stock (or broth) and lemon juice and
simmer on medium-high, stirring frequently, for about 5 minutes. Reduce heat
to medium-low. Add lemon liquor and dill. You may thicken the sauce as
needed by stirring in a teaspoon of flour, which has first been stirred into
a paste with a little water and a fork.

[Tatania]

Thanks for providing this recipe for the Bread and Butter Pudding it is the best. Just wondering though what to do with the 2 extra eggs in the list of ingredients...they are only listed there and not in he directions. I left them out when made it and it was great but am curious to know if they should be in there or not. Hoping to hear from you.

That's a very good question. I checked Chef Kevin's recipe book, and sure enough, there are 2 eggs listed in the ingredients that are not mentioned again in the method. Another case of sloppy editing, I guess. The recipe Lynninpa posted on page 96 is straight from the recipe book. I've read reviews from other people who have made it and say it turned out just as good as the restaurant but nobody mention what they did with those 2 eggs. I think you did the right thing and leaving them out.

[JerseyBelle]

We attended the Art of Entertaining Seminar on the Magic recently, so I have three recipes to share. The Chef that hosted the seminar was Oscar and he retired after the 3/22/08 Western Cruise.

I will put them each in a separate post. First is the appetizer. Before taking the seminar, I had this at Parrot Cay the night before. It was delicious.

Baked Crab Martinique

http://i216.photobucket.com/albums/cc231/maholloway/BakedCrabMartinique.jpg

Yields: 4 - 5 Servings

Ingredients:

2 oz. Onion
4 oz. Fresh Tomato
2 oz. Red Pepper
2 tbsp. Mustard Dijon
12 oz. Lump Blue Crab
4 oz. Bell ile Crab Meat
8 oz. Fontina Cheese (grated)
2 tbsp. Sherry Tio Pepe
Parsley (Chopped)
Tarragon (Chopped)

Bechamel Sauce

3 oz. Butter
3 oz. Flour
1/2 pint Milk
1/4 pint Cream
Pinch Ground Nutmeg
1 Whole Bay leaf
2 Whole Clove
1/2 Onion
To Taste Salt and Pepper

Method:
1. Top make bechamel sauce, we need to infuse the cream and milk by heating with onion, clove and bay leaf.
2. Mix equal quantities of butter and flour to form a roux (thickener).
3. Add small quantities of infused liquid to roux whisking vigorously to ensure the sauce is smooth and keep adding milk until it is at the right consistency and the sauce is cooked out.
4. To prepare crab dish saute onion, pepper and tomatoes.
5. Deglaze the pan and reduce. Add mustard.
6. Add the Bechamel and simmer for 5 minutes.
7. Add the belle ile and stir in sauce, then fold in the jumbo lump crab.
8. Using a baking dish add enough cheese to cover bottom of the dish then add crab mix and finish off with grated cheese on top. Bake in the oven 350F until cheese is golden brown on top.
9. Serving suggestion: Serve with fried tortilla chips.

[JerseyBelle]

We attended the Art of Entertaining Seminar on the Magic recently, so I have three recipes to share. The Chef that hosted the seminar was Oscar and he retired after the 3/22/08 Western Cruise.

I will put them each in a separate post. This is the main course. I didn't have this but I believe it is from Animator's Palate.

Lemon Peppered Baked Sonoma Chicken Served with Sweet Corn Risotto


Ingredients:

4 Whole Chicken Breasts
2 tsp. Lemon Pepper
2 oz. Zucchini
2 oz. Eggplant
2 oz. Yellow Squash
2 oz. Red Pepper
2 oz. Green Pepper
2 oz. Cheddar Cheese
2 toes? Garlic (typed exactly what is on paper. Probably s/b cloves)
To taste Salt and Pepper

Tomato Concasse Ingredients:

1 lbs. Fresh tomatoes
4 Toes? Garlic
1 Large Onion
Fresh Cilantro

Sweet Corn Risotto Ingredients:

8 oz. Arborio Rice
1 oz. Shallots
3 Toes? Garlic
2 tsp. Fresh Chopped Thyme
1 oz. White Wine
4 oz. Cut Sweet Corn
1 pint Chicken/Vegetable Stock
3 oz. Mascarpone cheese
2 oz. Parmesan Cheese

Method:

1. Blend the zucchini and the rest of the vegetables and make a vegetable stuffing, mix cheese into the mix and season.
2. Rub the lemon pepper into the chicken skin make a incision into the breast and pipe stuffing into the chicken.
3. Mark (? I think he means braise) the chicken skin side down on a very hot griddle pan. Bake chicken in the oven 350F approx 15 minutes or no blood juices are showing.
4. Prepare tomato concasse by peeling the tomato and deseed. Dice the tomato, saute onion and garlic and cook tomato until soft. Add seasoning and fresh cilantro just before serving.
5. To make Risotto saute onion and garlic in olive oil, add the herbs and wine, mix the rice in to the ingredients. Allow the rice to infuse the flavors in the pan.
6. Add stock enough just to cover the rice and allow to simmer adding stock periodically and stir the rice.
7. As the rice is cooking it will become starchy. This is good as the rice will start to bind like a rice pudding.
8. Towards the end of the cooking process add the sweet corn and mascarpone cheese. This will give a nice creamy texture to the rice.
9. When the rice is cooked add the Parmesan cheese into the rice. This will really enchance the flavor.

[JerseyBelle]

We attended the Art of Entertaining Seminar on the Magic recently, so I have three recipes to share. The Chef that hosted the seminar was Oscar and he retired after the 3/22/08 Western Cruise.

I will put them each in a separate post. This is the final recipe from the seminar. It is the dessert. One of our tablemates had this at Lumiere's.

White Chocolate Dome

http://i216.photobucket.com/albums/cc231/maholloway/WhiteChocolateDome.jpg

Ingredients:

24 fluid oz. Whipped Cream
6 pieces Gelatin Leaves
8 oz. Egg Yolks Pasteurized
3 oz. icing sugar

Tempered Dark Chocolate:

5 oz. Dark Chocolate

White Ganache:

15 oz. White Chocolate
10 fluid oz. Heavy Cream

Dark Chocolate Ganache with Raspberry Parfait:

10 oz. Dark Chocolate
8 oz. Raspberry Puree

Method:

1. Whip heavy cream
2. Soak gelatin in cold water
3. Whisk pasteurized egg yolks and icing sugar and make a sabayon
4. Melt the white chocolate. Heat the cream and melt gelatin in the hot cream. Mix the cream into the white chocolate, (White Ganache).
5. Add sabayon into whipped cream and fold into white chocolate ganache. (White chocolate mousse)
6. Use 5 oz. dark chocolate and melt to 84F this is known as tempering.
7. Pipe temered chocolate into flexi dome/mold.
8. Pipe white chocolate mousse into the dome/mold.
9. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse.
10. Pipe into white chocolate mousse.
11. Freeze up to 2 hours to harden but chill down in the fridge for 4 hours before serving.

Serving suggestion:

Cut basic chocolate sponge cake cut to fit bottom of mousse.
Recommend serving with raspberry and vanilla sauce.

[Tatania]

Sonoma Chicken and Apple Salad
Pacific Wharf Café, Disney's California Adventure Park
Yield: 4 servings

4 cups water
2 cubes chicken bouillon
1 pound boneless, skinless chicken breast
1/2 head iceberg lettuce
1/4 cup walnut halves
1/4 cup celery, diced small
1 Granny Smith apple, peeled and cut into wedges
2/3 cup honey mustard dressing (your favorite brand)
4 individual-sized bread bowls*
4 leaves Romaine or leaf lettuce
8 fresh chives sprigs, chopped
1/4 cup dried cranberries

1. In a medium pot, boil 4 cups of water. Add chicken bouillon, stirring until the bouillon is dissolved in the water. Lower heat, and bring to a simmer.
2. Add chicken breast; cover pot and cook for about 8 minutes, or until the internal temperature reaches 165°F. Put chicken in the refrigerator to cool down.
3. Thinly shred the lettuce; set aside.
4. Dice chicken into 1/4" pieces and put it in a medium-sized bowl. Add walnuts, celery, apple wedges, and honey mustard dressing and toss well.
5. Hollow out the bread bowls; fill with the shredded lettuce. Place one lettuce leaf on the edge and place the chicken salad at the center. Sprinkle the salad with chives and cranberries just before serving.
* Sweet, salty, and crunchy, this salad is a hit at the Pacific Wharf Café, served in bread bowls made in the adjacent Boudin bakery (where a secret family recipe for sourdough dates back to 1850).


From Cooking With Mickey and the Disney Chefs, 2004

[Tatania]

WOW, thanks Jersey Belle. That must have been so much fun. How did you like the food on the cruise? What is Bell ile Crab Meat? And why in the instructions does it say
7. Add the belle ile and stir in sauce, then fold in the jumbo lump crab. Are they 2 different kinds of crab?
I'll add these to the index which I'm still hoping Mod Pumba_ will update for us. I contacted them last Monday and am waiting to see what they can do.

[Pirate Dad]

subscribing popcorn::

[JerseyBelle]

WOW, thanks Jersey Belle. That must have been so much fun. How did you like the food on the cruise? What is Bell ile Crab Meat? And why in the instructions does it say
Are they 2 different kinds of crab?
I'll add these to the index which I'm still hoping Mod Pumba_ will update for us. I contacted them last Monday and am waiting to see what they can do.

The art of entertaining seminars were not "hands on" so mainly we watched him make the dishes on a tv screen because we were sitting at tables in Studio Sea and he was several feet away from us up front. I didn't follow the written recipe as he worked as it was entertaining just to listen to him and I don't remember him mentioning two different crabs. It wasn't until I was typing the recipes for the forum that I notice the two different crabs and a few grammatical errors. I tried the best I could to determine what was meant but I am not really sure. We were given a small sample of each and a glass of wine at each of the sessions. I absolutely loved all the food on the cruise. I am on the Jenny Craig weight loss program and lost 25 pounds since November. I was worried that I would either gain it all back or that I wouldn't enjoy the cruise because I couldn't have a lot of the food. I did fine. I only gained a little less than 5 pounds and enjoyed the meals. I just didn't do stuff like have two desserts, desserts at lunch and made good choices at breakfast. I found this thread because I was trying to find DCL recipes.

[Tatania]

Congratulations on gaining only 5 pounds on a cruise. I always come back 10 pounds heavier than I went! I know how hard it is to not slip back into old habits because I lost 90 lbs on WW and haven't been able to keep it all off. I need to start switching to the lower calorie Disney recipes like this one - obviously using as little oil as possible.


Stack of Vegetables
Lumière’s & Triton’s, DCL
Yield: 4 side dish (or appetizer) servings

1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F
2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.
3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.

[Tatania]

Flank Steak Marinade
Garden Grill Restaurant, The Land Epcot
NOTE: Yield: 1 Gallon -- You may want to scale this recipe down for household use.
12 ounces red wine vinegar
6 ounces liquid smoke
1 quart soy sauce
9 ounces molasses
1 quart water
9 ounces BBQ sauce
6 ounces Worcestershire Sauce
9 ounces corn oil
½ ounce ground ginger
5 ounces Dijon mustard
2½ ounces chopped garlic
10 ounces brown sugar

Mix all ingredients together adding the brown sugar last. Place the flank steak in the marinade for 24 hours. Then grill until medium rare and slice against the grain.

Steak Seasoning
12 ounces Kosher salt
3 ounces black pepper, ground
10 ounces onion power
10 ounces granulated garlic
10 ounces paprika
4 ounces grounded turmeric

Mix all ingredients together well. Store in sealed container. Season steak liberally and grill.

March 30, 08 – Made only the marinade for a normal steak and made about 1/10 the amount. That was OK for 2 steaks. This had a rather sweet taste and though it was a good marinade I'm not a huge fan of sweet tastes on steak. If you like a sweeter marinade then you'd like it as it's very good.

[michelle1]

subscribing:)

[TheGoofyMama]

Congratulations on gaining only 5 pounds on a cruise. I always come back 10 pounds heavier than I went! I know how hard it is to not slip back into old habits because I lost 90 lbs on WW and haven't been able to keep it all off. I need to start switching to the lower calorie Disney recipes like this one - obviously using as little oil as possible.


Stack of Vegetables
Lumière’s & Triton’s, DCL
Yield: 4 side dish (or appetizer) servings

1/2 cup olive oil, as needed for cooking
2 yellow squash, sliced 1/4" thick on angle
1 zucchini, sliced 1/4" thick on angle
8 ounces fresh spinach
2 red onions, sliced into 1/4" thick rings
1 beefsteak tomato, sliced into 1/4" thick slices
4 Portobello mushrooms, cleaned, with stems removed
12 cherry tomatoes
1 cup freshly grated Parmesan cheese
1 cup tomato sauce, warmed
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 350°F
2. Heat a sauté pan and add 1 tablespoon of olive oil. When the pan is hot, add the yellow squash, and sauté on both sides. Season with salt and pepper to taste; set aside.
3. Repeat process with a zucchini, spinach, red onions, beefsteak tomato rings, and portobellos until all have been sautéed. Cool and set aside.
4. Place the cherry tomatoes into the pan without oil, topside down, and cook until the tops of the tomatoes have turned dark brown.
5. Begin making the stacks by placing the sautéed portobellos smooth side down onto a baking sheet. Sprinkle with Parmesan cheese and then make a layer of yellow squash. Sprinkle with Parmesan cheese, then continue making layers of vegetables and cheese, alternating colors, until the stacks are complete. Bake for 10 minutes, or until all cheese is melted and vegetables are warm.
6. When the vegetables are warm, placed each stack in the middle of a plate. Spoon some tomato sauce around the edge of each stack. Arrange three cherry tomatoes around the vegetables.





Thanks for posting this, I requested it from DCL but it never arrived.

I'm glad you got it though. :yay:

[TheGoofyMama]

We attended the Art of Entertaining Seminar on the Magic recently, so I have three recipes to share. The Chef that hosted the seminar was Oscar and he retired after the 3/22/08 Western Cruise.

I will put them each in a separate post. This is the final recipe from the seminar. It is the dessert. One of our tablemates had this at Lumiere's.

White Chocolate Dome

Ingredients:

24 fluid oz. Whipped Cream
6 pieces Gelatin Leaves
8 oz. Egg Yolks Pasteurized
3 oz. icing sugar

Tempered Dark Chocolate:

5 oz. Dark Chocolate

White Ganache:

15 oz. White Chocolate
10 fluid oz. Heavy Cream

Dark Chocolate Ganache with Raspberry Parfait:

10 oz. Dark Chocolate
8 oz. Raspberry Puree

Method:

1. Whip heavy cream
2. Soak gelatin in cold water
3. Whisk pasteurized egg yolks and icing sugar and make a sabayon
4. Melt the white chocolate. Heat the cream and melt gelatin in the hot cream. Mix the cream into the white chocolate, (White Ganache).
5. Add sabayon into whipped cream and fold into white chocolate ganache. (White chocolate mousse)
6. Use 5 oz. dark chocolate and melt to 84F this is known as tempering.
7. Pipe temered chocolate into flexi dome/mold.
8. Pipe white chocolate mousse into the dome/mold.
9. With left over mousse add raspberry dark chocolate parfait/ganache and fold into white chocolate mousse.
10. Pipe into white chocolate mousse.
11. Freeze up to 2 hours to harden but chill down in the fridge for 4 hours before serving.

Serving suggestion:

Cut basic chocolate sponge cake cut to fit bottom of mousse.
Recommend serving with raspberry and vanilla sauce.



Thanks for sharing these recipes! They sound great! May I pass these onto the WDW recipes group at yahoo, of course I'll credit you for sharing them.

Thanks again

[disneyfav4ever]

Has there been any word on LynninPA yet?

[TigerKat]

Has there been any word on LynninPA yet?

I sent an e-mail to Admin to see if there was anything they could do, no answer yet. I'm very concerned.

[JerseyBelle]

Thanks for sharing these recipes! They sound great! May I pass these onto the WDW recipes group at yahoo, of course I'll credit you for sharing them.

Thanks again

Not a problem. Love to share.

[TheGoofyMama]

Not a problem. Love to share.

:banana: :banana: Thank you!! :banana: :banana:

[lillytoo]

I'll add it to the request list. I've updated the index and request list and grouped the recipes by restaurant as well as course categories so everything should be easier to find. I'll wait till tomorrow to hear from lynninpa and then I'll (hopefully) get a mod help to edit both posts.

We have 4 requests for the Concourse Steakhouse which is slated to be closed - so if anyone is going there it would be wonderful if you could ask for these recipes. When posting a requested recipe could we perhaps quote the original request post? It makes it easier to keep the request list updated. :goodvibes
Hi, Would you please email me the updated list. My email address is lmyers@entergy.com
Thanks
Lillian

[emmetts]

hmm..:confused3 no coconut flan recipe yet. I responded to the address given but they haven't answered me yet.

[GabbyMom]

Honey wing glaze sauce

1 clove Garlic
8 oz Brown Sugar
1 cup Soy Sauce
1/4 cup Honey

Combine ingredients and bring to a boil, until sugar and honey is dissolved and slightly thickened. Strain out garlicand place sauce container with label and date.

Yeield "1 pint"

Deep fry chicken wings until internal temperature of 165 degrees. Place wings in bowl and toss with glaze and enjoy.

This is the letter I recieved from Disney

Hello Victoria,

Here is the recipe for the Honey Wings. Thank you for the compliments and I hope you enjoy them.

Sincerely,

Royal Donaldson
Sous Chef
Concourse Steakhouse
Contemporary Resort
407-824-3674

[Tatania]

I sent an e-mail to Admin to see if there was anything they could do, no answer yet. I'm very concerned.

The Admin I was told to contact is Pumbaa_ who is one of the Mods for the Restaurant section. I PMed him/her last Monday saying I had an updated index and request list and it just needed to be pasted over the exisiting one. There were concerns expressed about copyright infringement regarding the recipes but I responded by pointing out the many websites post Disney recipes without crediting the source and the fact that we usually name our source - whether that's a cookbook, newspaper/magazine or Disney itself.
I think we're actually doing Guest Relations a favor because for every requested recipe that people find here it's one less request WDW and the Chefs have to deal with. We know that Disney is wonderful about sharing its recipes and I applaud them for it. Most places are not as generous. I also appreciate these requests may take a lot of their valuable time - so I think we're offering a useful service.

Anyway, if anybody would like to contact a Mod you can let them know that Pumbaa_ has been informed about our situation on this thread and I'm really hoping we'll get some help from a Mod this week. In the mean time I'm e-mailing the Index and Request list to anyone who wants it.

[Tatania]

hmm..:confused3 no coconut flan recipe yet. I responded to the address given but they haven't answered me yet.

It can take weeks to get a response and during busy periods - like the summer - you can pretty well forget it, :laughing: . For some of my requests, I had to write a couple times, and I made sure to mention the name of the server and/or general manager who promised me the recipe when I was there.

[jacobsmom00]

:love:

[Abby's Dad]

The Admin I was told to contact is Pumbaa_ who is one of the Mods for the Restaurant section. I PMed him/her last Monday saying I had an updated index and request list and it just needed to be pasted over the exisiting one. There were concerns expressed about copyright infringement ....

Quite honestly, I am surprised that the DIS board continues to allow this thread, as there is blatant copyright infringement taking place here on a daily basis. There are recipes being extracted from the various Disney cookbooks that are posted here - it doesn't matter whether acknowledgement is given as to their source - they are the property of Disney, and rather than just acknowledgement of source, you need formal written permission to post each and every one of them. And it is Disney's right, if they so choose, to receive financial compensation for each such posting. Barring that, the posters who are posting Disney recipes without specific written permission and the DIS are setting themselves up for a very expensive bump in the road. The same goes for the recipes that are sent by Disney - unless permission was asked to post to this group (and granted in writing), they are given by Disney for the personal use of the requestor. You don't need to do Disney a favor by cutting down on the requests - they add recipes to cook books based on requests received. Having been on the receiving end of a cease and desist order for alleged copyright violation, the financial threat can be very sobering. As for me - I have neither posted here, used any other recipes here, and I think I'll exit before the frying pan heats up.

[Pumbaa_]

I am not sure what you are looking for admin to do regarding a poster who has stopped posting:confused3

People leave internet boards for many reasons. PC's go down, work gets busy, illness comes into play, there are so many reasons. Unless and until Amy returns, I am not sure what you are looking for from the site webmasters.

Regarding modifying someone else's posts, we try not to do that. Given a situation like this, well it is unique and the mods on this board have not run into it before. We are discussing what is the best way to handle it and weighing the options. Once we decide what approach we want to take, we will share with everyone.

Thank you for your patience,
Restaurant Board Mods

[apostolic4life]

Quite honestly, I am surprised that the DIS board continues to allow this thread, as there is blatant copyright infringement taking place here on a daily basis. There are recipes being extracted from the various Disney cookbooks that are posted here - it doesn't matter whether acknowledgement is given as to their source - they are the property of Disney, and rather than just acknowledgement of source, you need formal written permission to post each and every one of them. And it is Disney's right, if they so choose, to receive financial compensation for each such posting. Barring that, the posters who are posting Disney recipes without specific written permission and the DIS are setting themselves up for a very expensive bump in the road. The same goes for the recipes that are sent by Disney - unless permission was asked to post to this group (and granted in writing), they are given by Disney for the personal use of the requestor. You don't need to do Disney a favor by cutting down on the requests - they add recipes to cook books based on requests received. Having been on the receiving end of a cease and desist order for alleged copyright violation, the financial threat can be very sobering. As for me - I have neither posted here, used any other recipes here, and I think I'll exit before the frying pan heats up.


FYI, recipes are not copyrighted material; the printed books compiling recipes are copyrighted against reproduction of their publication for sale. If the posters were scanning actual pages then posting the copyrighted pages for profit from a published book, Disney would then have a course of action much like the action taken against Kinko's in the late 80's for copying sections of published text books, and selling them to students under the description of "course works". Since the recipes here are neither being sold or scanned copies from the actual printed, copyrighted work there should be no problem. Also, this posting of the recipes would fall under fair use waivers that apply to copying published works; this protection is written into copyright law so people do not have to fear legal action for limited, non-money making use of printed material.

Do not fear my friends here on the Recipe Thread..........we are not in danger of legal action for our trading of recipes. The thought is absolutely ridiculous.

Oh yeah Abby's Dad, does it really bother you we are here trading recipes??? It seems you have some ought against this thread. Feel free to use the recipes and share some of your own.....we will not report you to the feds. :lmao:



:thumbsup2

[JerseyBelle]

What you in for Mac? Grand Theft Auto, you? Recipe swapping. Nabbed me making a chocolate souffle. I was cooked. They caught me with the chocolate and vanilla sauce running down my chin. :lmao:

[apostolic4life]

Anyway, if anybody would like to contact a Mod you can let them know that Pumbaa_ has been informed about our situation on this thread and I'm really hoping we'll get some help from a Mod this week. In the mean time I'm e-mailing the Index and Request list to anyone who wants it.


Maybe we could just post updated info here as a new post. Then people would just reference the new page for indexing and request lists. Just a thought.


:thumbsup2

[Pumbaa_]

Maybe we could just post updated info here as a new post. Then people would just reference the new page for indexing and request lists. Just a thought.


:thumbsup2

Please don't. We are discussing a different solution and just need to come to a decision.

Also, please do not be rude or sarcastic to other posters.

thank you,

[TheGoofyMama]

What you in for Mac? Grand Theft Auto, you? Recipe swapping. Nabbed me making a chocolate souffle. I was cooked. They caught me with the chocolate and vanilla sauce running down my chin. :lmao:

Thanks for the much needed laugh!:hippie:

[disney54us]

Quite honestly, I am surprised that the DIS board continues to allow this thread, as there is blatant copyright infringement taking place here on a daily basis. There are recipes being extracted from the various Disney cookbooks that are posted here - it doesn't matter whether acknowledgement is given as to their source - they are the property of Disney, and rather than just acknowledgement of source, you need formal written permission to post each and every one of them. And it is Disney's right, if they so choose, to receive financial compensation for each such posting. Barring that, the posters who are posting Disney recipes without specific written permission and the DIS are setting themselves up for a very expensive bump in the road. The same goes for the recipes that are sent by Disney - unless permission was asked to post to this group (and granted in writing), they are given by Disney for the personal use of the requestor. You don't need to do Disney a favor by cutting down on the requests - they add recipes to cook books based on requests received. Having been on the receiving end of a cease and desist order for alleged copyright violation, the financial threat can be very sobering. As for me - I have neither posted here, used any other recipes here, and I think I'll exit before the frying pan heats up.


:rotfl2: :rotfl2: :lmao: :rotfl: Good one!!! Did you have a bad day today??? Or year?

I am not sure what you are looking for admin to do regarding a poster who has stopped posting:confused3

People leave internet boards for many reasons. PC's go down, work gets busy, illness comes into play, there are so many reasons. Unless and until Amy returns, I am not sure what you are looking for from the site webmasters.

Regarding modifying someone else's posts, we try not to do that. Given a situation like this, well it is unique and the mods on this board have not run into it before. We are discussing what is the best way to handle it and weighing the options. Once we decide what approach we want to take, we will share with everyone.

Thank you for your patience,
Restaurant Board Mods

We thank you for looking into this. I am sure the co-mod who was first contacted from another forum, known to be helpful, explained exactly what our concerns were. We are quite aware that people 'get busy' or leave the boards. I will not get into the boaring details with a explaination as I am sure this was passed onto you from the other mod. As we have explained this is not some hidden secret board, giving out or selling WDW trade secrets. If anyone reads the board they will see that we have 'relationships' with chef's and or CM's who are fully aware what we are doing with the recipes they are giving us. I would doubt that they would risk their jobs, if it was against 'the rules'. It is a WDW/DL policy to publish or share the recipes. When I am given a recipe from a restaurant in WDW their is nothing on the print out that states: this is the property of_____ you may not reproduce this recipe, etc, etc. Or you may not share this recipe with others. I think some may need to understand the poster who states copyright comes in when you are reproducing to sell for money. As long as Disney is generous with sharing their many wonderful recipes with the world, after all isn't that what Disney is about, making everything for everyone wonderful. Re: typing them is not plagerism. I would have to wonder if it is allowed by Disney to have forums going on giving reviews about food and restaurants by people who have no food critic credentials and yet can sway millions who go on those forums what restaurants are good or bad. At least on this thread they know the recipes are those Disney has decided to share with the public.

FYI, recipes are not copyrighted material; the printed books compiling recipes are copyrighted against reproduction of their publication for sale. If the posters were scanning actual pages then posting the copyrighted pages for profit from a published book, Disney would then have a course of action much like the action taken against Kinko's in the late 80's for copying sections of published text books, and selling them to students under the description of "course works". Since the recipes here are neither being sold or scanned copies from the actual printed, copyrighted work there should be no problem. Also, this posting of the recipes would fall under fair use waivers that apply to copying published works; this protection is written into copyright law so people do not have to fear legal action for limited, non-money making use of printed material.

Do not fear my friends here on the Recipe Thread..........we are not in danger of legal action for our trading of recipes. The thought is absolutely ridiculous.

Oh yeah Abby's Dad, does it really bother you we are here trading recipes??? It seems you have some ought against this thread. Feel free to use the recipes and share some of your own.....we will not report you to the feds. :lmao:



:thumbsup2

:thumbsup2 :thumbsup2, was wondering where you were. Who was going to give me help on my soup recipes. Oh, are we allowed to share??

[apostolic4life]

Please don't. We are discussing a different solution and just need to come to a decision.

Also, please do not be rude or sarcastic to other posters.

thank you,


Uh....ok, but when another poster comes forward and basically (and wrongfully) accuses an entire forum of posters of illegal activity (which is not illegal) no admonition is given?? I am not understanding that.

As for Abby's Dad, if you are offended by attempt at humor in any way please forgive me. :hug: But what I stated about copyright law is accurate.


Thank you Pumbaa_ for setting me straight and keeping me in line......sometimes I just say what is on my mind.....DW gets on me about that too.




:thumbsup2

[Tatania]

Please don't. We are discussing a different solution and just need to come to a decision.

Also, please do not be rude or sarcastic to other posters.

thank you,

I appreciate that you're looking into this for us. Short of calling lynninpa at home to see what's going on (something I don't feel right about doing), we have no way of knowing what happened to the thread's founder and we have no way of updating the Recipe Index or the request list. I think my suggestion of starting 2 new posts, then moving them to the first page in place of the existing posts is still the best solution, as it means I can continue to update things without bothering a Mod every time.


Freeze, put your hands up and step away from the recipe!!!!

What you in for Mac? Grand Theft Auto, you? Recipe swapping. Nabbed me making a chocolate souffle. I was cooked. They caught me with the chocolate and vanilla sauce running down my chin.


Just got in from a LONG day at work and this was exactly the belly laugh I needed. You guys are hilarious. :rotfl:

At the risk of being repetitive, I understand the concerns of copyright infringement because we all know how fussy Disney can be about it. I shared those concerns initially and was nervous about posting recipes that Disney chefs had sent me because I didn't want them to get angry and cut me off the next time I asked.

On my last visit there in January, I made it a point to let both the servers and the chefs know that I was collecting recipes on behalf the DisBoard membership and that I would be posting them. I requested recipes from places I didn't eat at and requested recipes for dishes I didn't order (because they were on our request list) - so I pretty well had to explain why. I asked the chefs/servers if they wanted their names mentioned as acknowledgment – and some said OK, whereas others were embarrassed by the thought. Once I posted the recipes I sent the link the post, with a thanks, to the chefs who had helped me and I'd be happy to forward those e-mails as proof to any MOD who needs to see them. I can guarantee you, if anyone would have had a problem with this, they could have ordered me to remove the posts because I included my phone number, workplace, and of course, Email.

I can also guarantee, that Disney would have shut down several websites including AllEars.net, WDW Recipes, The Luxury Guide to DISNEY etc. if posting recipes was illegal. Again, I appreciate DisBoards concerns but I'm satisfied that we’re not doing anything wrong. The only thing I'm doing wrong is eating too much good Disney food and not sticking to my WW program!

[Tatania]

Between June and October, I'm going on 4 trips - and because I love to try the local cuisine when I travel I need to take off the excess winter pounds before then. The Disney Cruise Line chefs use this sauce for many culinary creations but at home it's delicious tossed with pasta or spaghetti squash - if you're counting calories.


Roma Tomato Sauce
Lumiere's, Animator's Palate, Parrot Cay, Disney Cruise Line
Yield 4 - 6

2 cans (28 oz each) whole plum tomatoes
5 fresh plum tomatoes
2 small onions, chopped
4 garlic cloves, minced
2 tablespoons olive oil
2 teaspoons brown sugar
4 tablespoons chopped fresh basil leaves
4 teaspoons cornstarch mixed with 2 tablespoons water
Salt and freshly ground black pepper, to taste

1. Preheat the oven to 325°F
2. Strain the canned tomatoes and reserved liquid. Place strained tomatoes on a baking sheet together with the whole fresh tomatoes, and roast for 15 minutes.
3. Meanwhile, in a separate pan, sauté onions and garlic in olive oil until translucent. Add the juice from the canned tomatoes, the brown sugar, and the chopped basil, and bring to a simmer.
4. Remove tomatoes from oven. Cool slightly. Peel the fresh tomatoes, then seed and cut into 1/2" chunks. Add, along with the canned tomatoes, to the onion and garlic mixture. Thicken with cornstarch mixture to keep the sauce from separating, and simmer 5 minutes. Season to taste with salt and pepper.

[Tatania]

Healthy, though not low in calories.


High Plains Granola
Storytellers Café, Grand Californian Hotel, DL
Yield 4 - 6 servings

2 cups whole grain oats
1/2 cup sliced almonds
1/2 cup pepitas (raw green pumpkin seeds) or shelled sunflower seeds
Zest from 1 orange
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/4 cup honey
1/4 cup packed brown sugar
1/2 cup canola oil
1/2 cup golden raisins

1. Preheat the oven to 325°F. In 2-quart bowl combine oats, almonds, pepitas, orange zest, cinnamon, nutmeg, and vanilla. Combine the honey, sugar, and oil in a small saucepan over low heat until the sugar is melted. Pour the melted mixture into the dry mixture and toss to coat. Spread onto a cookie sheet and toast in the oven for about 30 minutes, tossing every few minutes with a spatula. Remove from oven and cool on a wire rack. Fold in raisins.

[PrincessBelle39]

I'd love the recipe for the Major Domo pie from CRT and the potatoes that they serve at breakfast at Akershus.

[Tatania]

I'd love the recipe for the Major Domo pie from CRT and the potatoes that they serve at breakfast at Akershus.

The Akershus Breakfast Potato Casserole is on page 11 of this thread.


Major Domo's Favorite Pie
from Cinderella's Royal Table, Magic Kingdom
Servings: 4
4 each Puff pastry shells, baked
1/2 batch Cabernet Sauce (below)
1/2 batch Red skinned mashed potatoes
1 1/2 pounds cooked shaved beef (we use prime rib, below)
1/2 batch Aioli (below)
1 1/2 pints Sautéed vegetables (we use red pepper, spinach, mushrooms and yellow squash)

Re-heat the shaved beef in the cabernet sauce.
Hollow out the middle of the puff pastry shells.
Fill shells with red skinned mashed, top with hot shaved beef.
Spoon the mixed vegetables on top of the beef.
Using a ketchup bottle filled with aioli, squirt a zig-zag pattern of aioli over the top of your creation.

Aioli - (serves 8)
4 each Garlic cloves, mashed
2 each Egg yolks
1/8 tsp Salt
1 cup Olive oil
1 tsp Vinegar
1 tsp Fresh Lemon Juice

Beat eggs until very thick and lemon colored. Beat in mashed garlic and salt. Beating constantly, add olive oil, VERY SLOWLY. After about half the oil has been added and the mixture is thickening, add vinegar, and lemon juice. The continue adding olive oil slowly, beating until the thick emulsion is formed.

Cabernet Sauce - Servings: 12
1 pint Cabernet Sauvignon
3 each Shallot, minced
1 quart Demi glace
2 tablespoons Sugar
2 tablespoons Cracked Black Pepper
2 tablespoons Heavy cream
1 tablespoon Butter
Saute shallots in butter, add cabernet and reduce by half.
Add demi-glace and reduce by a third.
Add sugar, black pepper, and heavy cream; strain and serve.

Red Skinned Mashed Potato - Servings: 12
4 1/8 pounds Red potatoes, washed
3 tablespoons Chives, cut into 2" pieces
1 cup Milk
1 cup Heavy cream
3 tablespoons Butter, cut in large chunks
1/2 teaspoon Granulated garlic
Salt and pepper
Place potatoes in a pot and cover with cold water. Boil potatoes until they are cooked thoroughly and mash. Add heavy cream, butter and milk and incorporate. Season, garnish with chives and serve.

Roasted Prime Rib
Servings: 8
Preparation time: 15 minutes
7 pounds Beef rib eye roast
3/4 cup Kosher salt
3/4 cup Black pepper, cracked
Combine salt and pepper; rub evenly over surface of beef rib roast. Place roast, fat side up, on rack in shallow roasting pan. Insert meat thermometer into thickest part of roast, not touching fat.
Do not add water. Do not cover.
Roast in 350 degrees F (moderate) oven to desired degree of doneness.
Allow 18 to 20 minutes per pound for rare; 20 to 22 minutes per pound for medium. Remove roast when meat thermometer registers 125 degrees F for rare; 135 degrees F for medium.
Cover roast with aluminum foil tent and allow to stand 15 to 20 minutes.

[greeneeyes]

FYI, recipes are not copyrighted material; the printed books compiling recipes are copyrighted against reproduction of their publication for sale. If the posters were scanning actual pages then posting the copyrighted pages for profit from a published book, Disney would then have a course of action much like the action taken against Kinko's in the late 80's for copying sections of published text books, and selling them to students under the description of "course works". Since the recipes here are neither being sold or scanned copies from the actual printed, copyrighted work there should be no problem. Also, this posting of the recipes would fall under fair use waivers that apply to copying published works; this protection is written into copyright law so people do not have to fear legal action for limited, non-money making use of printed material.

Do not fear my friends here on the Recipe Thread..........we are not in danger of legal action for our trading of recipes. The thought is absolutely ridiculous.

Oh yeah Abby's Dad, does it really bother you we are here trading recipes??? It seems you have some ought against this thread. Feel free to use the recipes and share some of your own.....we will not report you to the feds. :lmao:



:thumbsup2

And if this was the case then the dozens of Disney websites who all have recipe threads/sections would be under fire. I love this thread!! :cool1:

[TheGoofyMama]

Disney's Caribbean Beach Resort

Source: Cinnamon Bay Bakery - Disney's Caribbean Beach Resort Cooking


Caribbean Sand Bars



1 1/4 sticks butter

1 1/4 cups light brown sugar

1 cup flour

1/2 teaspoon salt

1 teaspoon baking powder

2 eggs

1 teaspoon vanilla extract

1 cup chopped walnuts

4 cups chopped pecans



Preheat oven to 375 degrees. Butter a 9x9 inch pan.

Sift flour, salt, and baking powder and set aside. Cream butter and brown
sugar until smooth. Add eggs, one at a time, and beat until smooth and
creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in
nuts and spread batter evenly in greased pan. Bake 25-30 minutes. Remove and
cool completely before cutting.



Note: For maple bars, add 2 tabplespoons maple syrup. For chocolate chip

Bars, reduce pecans by 1 cup and add 1 cup chocolate chips.

[TheGoofyMama]

Healthy, though not low in calories.


High Plains Granola
Storytellers Café, Grand Californian Hotel, DL
Yield 4 - 6 servings

2 cups whole grain oats
1/2 cup sliced almonds
1/2 cup pepitas (raw green pumpkin seeds) or shelled sunflower seeds
Zest from 1 orange
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. vanilla extract
1/4 cup honey
1/4 cup packed brown sugar
1/2 cup canola oil
1/2 cup golden raisins

1. Preheat the oven to 325°F. In 2-quart bowl combine oats, almonds, pepitas, orange zest, cinnamon, nutmeg, and vanilla. Combine the honey, sugar, and oil in a small saucepan over low heat until the sugar is melted. Pour the melted mixture into the dry mixture and toss to coat. Spread onto a cookie sheet and toast in the oven for about 30 minutes, tossing every few minutes with a spatula. Remove from oven and cool on a wire rack. Fold in raisins.

Thanks for the new recipes Tatania!
They sound delicious. Your on a roll this week :cheer2:
I especially love the Club 33 recipes, I'm impressed! :hug:

[Disney8704]

Does anyone have the recipe for the oreo milkshake from Sci-Fi?

[TheGoofyMama]

Does anyone have the recipe for the oreo milkshake from Sci-Fi?

You can visit https://secure.disney.go.com/wdw/contact/contactUs

fill out the form and they will usually email the recipe to you.

Please consider posting it when you get it so we can all enjoy it too.

If this thread is closed due to the mods determining copyright problems you can always join the link below and post it there. Recipes at that group are sent to you by email daily.

Good luck!!

[Pumbaa_]

Thank you for your patience while the mods worked through some issues.

There is a board here on the DIS called the Cooking Board. It is just like the name says, all about cooking.

The mods on this board and the Cooking Board have agreed that the Cooking Board is a better fit for this thread. The Cooking Board mods are very excited about this thread and can't wait for it to be moved! Deb, Piratesmate, has volunteered to be the mod in charge of updating and maintaining the index. Thanks Deb!!

Because people have come to expect to find this thread on the Restaurant Board, we do not it to just go poof!

We will continue to have a link from the popular threads sticky post linking to this thread in its new home.

I hope you are as excited about this move as we are. We think the recipe thread will find a great home on the Cooking Board.

In addition, the scrapbook people do recipe swaps that are scrapped and decorated and we are about to start sign ups for a Disney recipe card swap. Head over to the scrapping board for more info!

Please let me know if you have any questions,

The Restaurant Mods & The Cooking Board Mods

[apostolic4life]

Thanks for your efforts in getting this arranged Pumbaa_!!!



:thumbsup2

[TheGoofyMama]

Ugh...I'm not too sure I will follow the thread once it's moved. I have a feeling that it will quickly become a catch all for all kinds of recipes not exclusive to WDW.:rolleyes:

I hope that's not the case but I guess we will have to wait and see.

[Tatania]

Thank you for your patience while the mods worked through some issues.

There is a board here on the DIS called the Cooking Board. It is just like the name says, all about cooking.

The mods on this board and the Cooking Board have agreed that the Cooking Board is a better fit for this thread. The Cooking Board mods are very excited about this thread and can't wait for it to be moved! Deb, Piratesmate, has volunteered to be the mod in charge of updating and maintaining the index. Thanks Deb!!

Because people have come to expect to find this thread on the Restaurant Board, we do not it to just go poof!

We will continue to have a link from the popular threads sticky post linking to this thread in its new home.

I hope you are as excited about this move as we are. We think the recipe thread will find a great home on the Cooking Board.

In addition, the scrapbook people do recipe swaps that are scrapped and decorated and we are about to start sign ups for a Disney recipe card swap. Head over to the scrapping board for more info!

Please let me know if you have any questions,

The Restaurant Mods & The Cooking Board Mods


Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved :goodvibes

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.

[disney54us]

Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved :goodvibes

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.

Well a new home, I guess we can have that in the 'cover' page what this thread is about. Hopefully the index can be updated with the request page.
Curious too about the recipe swap card, this could be the start of something fun:goodvibes.

[apostolic4life]

Thanks Pumbaa! Can you please have Deb, Piratesmate PM me and send me her Email so I can send her the 11 page Word Doc with the updated and rearranged index PLUS the updated recipe request list. There's no point in her spending hours redoing everything when it's all ready to go. We also have to make very clear that the parameters for the recipes posted here is that they were served somewhere, at some time in the Disney Parks, Resorts, Cruise Ships or Vacation Villas.

Thanks, and I assume we'll all be notified when the thread is moved :goodvibes

Ps. I like the idea of a Disney recipe card swap as one could add the pictures of the food, the restuarant etc. to the recipe.


I hope all goes well with this shift and the thread stays true to lynninpa's original vision.
Keeping my fingers crossed and my sarcasm in check............was that sarcastic??? :rolleyes: ;)



:thumbsup2

[Tatania]

I hope all goes well with this shift and the thread stays true to lynninpa's original vision.
Keeping my fingers crossed and my sarcasm in check............was that sarcastic??? :rolleyes: ;)



:thumbsup2

Just watched Hells Kitchen - you're a pussycat compared to Gordon Ramsay. :thumbsup2

[Tatania]

Italian Antipasto
Hook's Pointe & Wine Cellar
Yield: 4 appetizer servings

Antipasto
1 cup mixed greens
Pinch of salt and freshly ground black pepper
2 tablespoons extra virgin olive oil
Roasted Garlic (recipe below)
2 1/2 ounces goat cheese, divided into four balls; 2 rolled in cracked black pepper, 2 rolled in minced fresh parsley
1 ounce sun-dried tomatoes, reconstituted in olive oil and sliced
2 ounces pitted kalamata olives, diced
1 ounce Greek or green olives
4 whole, roasted red peppers, in oil
8 slices sourdough bread, toasted
Fresh rosemary sprigs (garnish)

Roasted Garlic
2 small bulbs garlic, tops cut off
2 tablespoons olive oil
2 tablespoons chicken stock
1 teaspoon rosemary, fresh or dried
Pinch of salt and freshly ground black pepper

Heat the oven to 375°F. Place garlic, cut side down, in a roasting pan. Roast for 45 minutes, or until soft. Pour oil and stock over garlic, and sprinkle with rosemary, salt, and pepper. Cover with lid and roast for 20 minutes more.

For Antipasto: toss the greens with salt and pepper in a mixing bowl. Add olive oil and toss again. On a platter, make a bed of the mixed greens, place the whole roasted garlic bulbs in the center, and arrange all the remaining ingredients around them. Add sprigs of rosemary as garnish.

Cook's note: roasted garlic is golden and soft, with a sweet and nutty flavor. Pop the roasted clove out of the papery skin and spread it on sourdough rounds. Pair with an assertive wine like California Chenin Blanc.

From Cooking with Mickey and the Disney Chefs (2004)

[JerseyBelle]

Hi,

As I was writing my trip report, I found out that I had pictures of two of the recipes that I posted. These pictures were from a Pictures of DCL food thread in the DCL forum. My recipe posts for this forum are post 1917 and 1919 on page128. Also here is the link to the pictures of dcl food thread.

http://www.disboards.com/showthread.php?t=886187

[piratesmate]

I just had this thread pointed out to me last night and am only on page 8 so far. :laughing: I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet! :teeth:

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecipes/disneyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself :rotfl2: but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.


I have a question regarding the source of some of the recipes posted on the sites..... Has anyone noticed there are discrepancies between recipes on some the sites FOR THE SAME ITEM?

An example, the Marinated Flank Steak from Boma:

From magictrips.com:

Flank Steak Marinade
Boma, Animal Kingdom Lodge

1/4 cup Ginger
1/4 cup Garlic
1/4 cup Sugar
1 Tbsp Cardamom, ground
2 Tbsp Coriander, ground
1 Tbsp Turmeric, ground
2 Tbsp Thyme
1 Tbsp Crushed Pepper
1 cup Worcestershire Sauce
1 cup Soy Sauce, low sodium
1/4 cup Balsamic Vinegar
1/2 cup Malt Vinegar
1/4 cup Safflower Oil
1/2 cup Olive Oil
1 Flank Steak

from http://www.homestead.com/disneyrecipes/disneyresorts.html

FLANK STEAK MARINADE

Boma - Animal Kingdom Lodge


Yield: 10 servings (1 ¼ quarts)

Ingredients:


¼ quart Ginger
¼ quart Garlic
¼ quart Sugar
1/8 cup Cardamom, ground
¼ cup Coriander, ground
1/8 cup Turmeric, ground
¼ cup Thyme
1/8 cup Crushed Pepper
¼ cup Worcestershire Sauce
1/8 gallon Soy Sauce, low sodium


Aside from the quantity that the second recipe makes, notice there are ingredients missing compared to the first recipe! How could I tell which is the "official" recipe?

How can you tell if any of the recipes posted are authentic?

Thanks...


---Paul in Southern NJ

[Tatania]

Does anyone have the recipe for the sauteed scallops and black tiger shrimp from Chefs de France? I had it this year, and no matter how many other scallop or shrimp dishes I've had, or tried to make, it just doesn't compare. :confused3

You're in luck. A friend of mine requested this while at Chefs de France.


Shrimp and Scallops with Spinach Flan
Chefs de France, Epcot
Serves 6

½ cup heavy cream
12 scallops u10
24 shrimp 13-15 count
3 tsp paprika
½ cup olive oil
¼ lb fresh sorrel
2 cups fish stock
¼ cup roux
6 bamboo skewers


1. In a bowl, mix shrimp, scallops, paprika and olive oil; salt & pepper to taste.
2. Bring to a boil the fish stock, add roux to thicken and then add cream.
3. Put 4 shrimp and 2 scallops on each skewer
4. Julienne sorrel leaves, slice thinly and sauté until cooked. Add to the sauce
5. Cook scallops & shrimp until done


Spinach Flan

2 oz butter
½ qt. heavy cream
½ qt. half & half
1 lb bag of spinach
¼ tsp. nutmeg
6 whole eggs

1. cook spinach in butter for 5 minutes, let cool
2. mix spinach with the cream, half & half and egg
3. Coarsely chop the spinach and add to cream mixture
4. add nutmeg and salt & pepper to taste
5. put mixture into 4 oz. aluminum cups and bake at 350˚ for 27 minutes

With Thanks to Chefs De France, Epcot

[Tatania]

I just had this thread pointed out to me last night and am only on page 8 so far. :laughing: I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet! :teeth:

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecipes/disneyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself :rotfl2: but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.

I'n REALLY excited about seeing what recipes you've collected. I'm sending you the index and request list now - before I leave for work.

BTW, I've often seen 3 different versions for the same recipe - one from the cookbooks and others from servers and Chefs. I'm sure they tweak and change stuff so it's good to see different versions.

[piratesmate]

Here are a couple of my favorites...I don't think they've been posted yet. At least they weren't on the list that Tatania sent to me this morning.

FRUNCH
from Boma, AKL - 2001 version
Yield: 12 servings (1 gallon)

8 oz can Lemon Juice, frozen and canned
8 oz can Pineapple Juice, frozen and canned
8 oz can Orange Juice, frozen concentrate and canned
12 oz Mango Juice
6 ounces Grenadine

This recipe is easier for home use when frozen juice is used. Follow the package instructions on the frozen juice containers. Mix in a large bowl. Add the mango juice and grenadine. Mix well and server over ice in a tall glass.

[NOTE: This is the recipe as given to me by the chefs at Boma during our stay in May of 2001. I've noticed, though, that the sites that list menus have always said that Frunch was a mix that includes guava & papaya juices. :confused3 ]
- - - - - - - - - -

FUFU
from Boma, AKL
Yield: 8 servings

1 lb Sweet Potatoes, peeled, medium dice
1 lb Potatoes, peeled, medium dice
To taste Salt and Pepper
2 Tbl Coriander, roasted
2 Tbl Cinnamon, toasted
¼ cup Sugar
¼ cup Butter

Steam all of the tubers until tender. In a mixer mash everything together. Check the seasoning, adjust if needed. Make sure the potatoes are cooked well.

[NOTE: Again, this is what I was given by the chefs. However, when I attempted to make it as directed it was WAY too thick. I ended up having to add back some of the liquid from steaming the tubers. Weird name, but good stuff! ;) ]
- - - - - - -
CURED PORK LOIN
from Boma, AKL in 2001
Yield: 10 servings

6 2/3 lb Pork Loin
1 lb Kosher Salt
1 lb Sugar
1 lb Brown Sugar
2/3 c Minced Herb (Thyme or Rosemary), chopped fine
2/3 c Ginger
2/3 c Cinnamon

In the hotel pan, mix salt and brown sugar. Coat the pork in the salt/sugar mixture and let coat overnight. Take out the cured pork and rinse in cold water. Grill or rotisserie until medium rare. Note: Make a different variation by adding different spices.

COCONUT CURRY SAUCE (FOR FISH OR PORK)

1 c Coconut Milk
½ oz Curry Paste (see recipe below)
1 qt Soy Sauce
2 c Sugar
½ oz Lime Juice
½ oz Cilantro, chopped rough

Mix all the ingredients together except for the cilantro. Mix well and heat until reaches the proper temperature. Pour over the seafood. Garnish with the cilantro.

CURRY PASTE Equivalents given are my calculations.

1/16 qt Olive Oil (¼ c)
¼ lb Red Pepper
1/16 qt Fresh Ginger Root (¼ c)
1/16 qt Garlic Cloves (¼ c)
1/16 c Ground Turmeric (1 Tbl)
1/16 c Ground Cinnamon (1 Tbl)
1/16 c Ground Cumin (1 Tbl)
1/16 c Ground Cardamom (1 Tbl)
1/16 c Ground Coriander (1 Tbl)
1/16 c Cayenne Pepper (1 Tbl)

Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.

Cool, cover and refrigerate in jars for up to one week.
- - - - - -
This one I haven't actually made here at home, but it was positively the best soup I've ever had! :teeth: :thumbsup2

MOROCCAN (CURRIED) SEAFOOD STEW
from Boma, AKL - 2001

1 lb Mussels
1 lb Shrimp
1 lb White Fish, cut chunky and sear
1 lb Scallops, seared
2 qt Chicken Stock
2 Tbl Curry Powder, toasted
1 large Onion, diced chunky
1 small Red Bell Pepper, diced chunky
1 small Fennel bulb, diced chunky
2 each Jalapeno, sliced
2 each Carrots, diced chunky
2 each Potatoes, diced chunky
2 Tbl Parsley, chopped
2 Tbl Cilantro, chopped
2 Tbl Lemon Juice
2 each Lemon, zest and sliced
¼ cup Olive, sliced
1 – 8 oz. can Chickpea/Garbanzo Beans
1 small Eggplant, roasted and diced
2 Tbl Ground Cumin, toasted

Sear the fish and scallops until golden brown (don’t overcook.) Heat chicken stock and add all vegetables and spices (except parsley, cilantro, beans, roasted eggplant, and lemon zest.) Let simmer until vegetables are ¾ done. Add the seafood until shrimp and mussels are done. Adjust seasoning.

[disney54us]

I just had this thread pointed out to me last night and am only on page 8 so far. :laughing: I have quite a few recipes that I've collected over the years, but you have LOTS I don't have yet! :teeth:

Anyway, I don't know if this was ever answered or not. I was the person who submitted the recipe to http://www.homestead.com/disneyrecipes/disneyresorts.html and that was exactly the way it came to me from the chefs at Boma. I had to do all the calculations to make a usable recipe myself :rotfl2: but I can tell you that it tasted exactly as we remembered it. It certainly isn't a marinade, though - it's more of a paste that you rub on the steak.

I believe the chefs must have tweaked the recipe since the beginning & the recipe with the oils & vinegars is just newer.

Welcome oh friendly mod glad to have you on board with all of us:goodvibes. Don't you love when the recipe gets 'tweaked' or in some cases changed? There has to be a way to have the recipes read: The following ingredients if you liked it in 06, if you liked it better in 08 add this. Just kidding, I use to think it was just me who had some difficulty figuring some of what the recipe read. When I found this thread I was glad to find I had company, so I guess that's the fun of it! Looking forward to seeing some of what you have collected:goodvibes.

I'n REALLY excited about seeing what recipes you've collected. I'm sending you the index and request list now - before I leave for work.

BTW, I've often seen 3 different versions for the same recipe - one from the cookbooks and others from servers and Chefs. I'm sure they tweak and change stuff so it's good to see different versions.

MMmm, that really, really sounds good. DH and I have been pan searing some very nice, big scallops the past few weekends. Now this kills the health aspect, with the cream sauce. Well what can I say if I knew how to do siggie stuff mine would say It's not the years you live, it's how you live the years! Of course for me that would mean enjoying FFW (friends, food and Wine).

[dahirsh]

Ugh...I'm not too sure I will follow the thread once it's moved. I have a feeling that it will quickly become a catch all for all kinds of recipes not exclusive to WDW.:rolleyes:

I hope that's not the case but I guess we will have to wait and see.

I don't think that will happen. People have the entire rest of that board to post other receipes as they have been doing all along.

[TheGoofyMama]

I don't think that will happen. People have the entire rest of that board to post other receipes as they have been doing all along.

I hope your right, I would hate to see such a fabulous thread go down the drain with just any 'ol recipes added to it.
:scared1:

[TheGoofyMama]

House of Blues, Downtown Disney




Ingredients

1 cup onions, 1/8-inch diced
2 cups vegetable stock
4 cups celery, 1/8-inch diced
4 eggs
1 tablespoon garlic, minced
1 cup olive oil
9 cups jalapeño cornbread, 1-inch cubes
7 cups French bread, 1-inch cubes
1 tablespoon salt
1/2 teaspoon white pepper
2 teaspoons poultry seasoning



Directions
Sauté onions and celery and garlic in olive oil until translucent. Add
cornbread and French bread cubes. Mix with seasoning. Add stock and eggs and
salt and pepper. Remove from heat and put into pan. Bake in oven at 325
degrees F for 20 minutes.

Remove from oven and serve hot.

Servings: 12
Source: by Executive Chef Dean Berthelot - House of Blues

[TheGoofyMama]

The Resaurant Marrakesh, EPCOT Center
Source: The St. Augustine Record

Lemon Chicken
For Tagine of Chicken - d jej
Mkalli Bel Hamedmp Zitoun
By Chef Lahsen Abrache
Exectutive Chef, Restaurant Marrakesh, EPCOT Center, Walt Disney World

5 pieces of chicken
2 1/2 oz ground ginger
2 1/2 oz black pepper
4 oz salt
1 oz olive oil
3 1/2 oz salted butter
Pinch of saffron
2 1/2 oz sweet butter
10 cinnamon sticks
1 oz fresh chopped coriander (chinese parsley)
5 cloves chopped frsh garlic
5 lemon pickles, quartered
1/2 pound green olives pitted
1/2 tsp yellow food coloring
1 1/2 pounds spanish onions, chopped
1 pint water

Clean chicken and set aside. In small mixing bowl, combine ginger, pepper,
salt, yellow food coloring and salted butter, mix well. Rub mixture on
chicken.

In casserole dish place sweet butter and olive oil, coating sides and bottom
equally, Add chicken, sprinkle evenly with onions, saffron, coriander and
garlic. Place cinnamon sticks in corners and middle of casserole dish.

Add water, place on stove and bring to a boil. Put in 350 degree oven and
cook for 45 minutes.

Arrange couscous in tagine (Moroccan serving dish with cover), place lemon
chicken in the center and add vegetables on top of chicken. Serves 5 people.

[Pumbaa_]

I hope your right, I would hate to see such a fabulous thread go down the drain with just any 'ol recipes added to it.
:scared1:

The thread is not changing, nor is the content, it is just moving to a new home.


really :flower3:

[piratesmate]

I was thinking about the comments regarding WDW recipes not always being the healthiest - with all the heavy cream & butter in them. I'm one of those cooks who rarely follows a recipe exactly. If I see heavy cream, I generally just use 2% milk instead of skim milk. :rotfl: If consistency is a problem I might add just a touch of Wondra flour to it. :rolleyes: I always save the recipes the way I receive them though. ;)

Here are a couple others we make & like:

Rib Rub
Whispering Canyon Cafe at Disney's Wilderness Lodge
Yield: approximately 2 lbs. I use 1/4 the amounts & even then only use half of it at a time. I just store the rest in an airtight container for a couple weeks.

2-1/8 c Granulated Sugar
1/3 c Granulated Onion
3 Tbl Celery Salt
3¼ Tbl Iodized Salt
¾ c Paprika
2½ Tbl Chili Powder
2½ Tbl Coarse Ground Black Pepper
1½ tsp Cayenne Pepper
¾ tsp Dry Mustard
1-1/8 tsp Dry Ginger
¾ tsp Granulated Garlic
½ tsp Cumin
½ tsp Thyme
2 Tbl Whole Marjoram
1 tsp Ground Cinnamon

1. Combine all the dry ingredients above.
2. Rub onto Ribs before cooking. [NOTE: I rub the ribs the night before.]
- - - - - - -
Strawberry Banana Bread
from the Whispering Canyon Cafe, Wilderness Lodge

2 tsp baking soda
1 c butter
2 c sugar
1½ lb strawberries
2 c bananas (~6 medium)
4 eggs
1 tsp salt
3 c flour

Grease two loaf pans & preheat oven to 325. In a large mixing bowl, cream the butter & sugar. Incorporate bananas scraping sides of bowl. Add the eggs one at a time, mixing thoroughly after each. Set aside. In another bowl, mix together salt, baking soda & flour. Add flour mixture to butter mixture & stir until blended. Add strawberries (thawed). Bake 60 to 75 minutes or until a toothpick comes out clean. Cool completely on a rack before inverting onto a plate.

[bistrogirl]

Does anyone have the recipe for this? We were there last week and I meant to ask but forgot!! :sad:

That was the best side dish! So tasty.

[TheGoofyMama]

You can visit https://secure.disney.go.com/wdw/contact/contactUs
Fill out the form and make a request to WDW.

Please share any recipes you may gather with the group.
:dance3:

[TheGoofyMama]

Hi,

As I was writing my trip report, I found out that I had pictures of two of the recipes that I posted. These pictures were from a Pictures of DCL food thread in the DCL forum. My recipe posts for this forum are post 1917 and 1919 on page128. Also here is the link to the pictures of dcl food thread.

http://www.disboards.com/showthread.php?t=886187

The pictures are great,

Thanks for sharing :hug:

[Tatania]

CURRY PASTE Equivalents given are my calculations.

1/16 qt Olive Oil (¼ c)
¼ lb Red Pepper
1/16 qt Fresh Ginger Root (¼ c)
1/16 qt Garlic Cloves (¼ c)
1/16 c Ground Turmeric (1 Tbl)
1/16 c Ground Cinnamon (1 Tbl)
1/16 c Ground Cumin (1 Tbl)
1/16 c Ground Cardamom (1 Tbl)
1/16 c Ground Coriander (1 Tbl)
1/16 c Cayenne Pepper (1 Tbl)

Puree peppers, fresh garlic, and ginger in a Robot Coupe. Heat olive oil in non-reactive pan. Add in puree and simmer for one hour. Then remove pot from heat and add all other ingredients. Puree again until smooth. Allow to cool to room temperature. Puree with a blender and run through Food Mill.

Cool, cover and refrigerate in jars for up to one week.

I see we share a lot of the same favourite Disney recipes piratesmate, but this one was interesting to me as I only had the Curry Paste and not the Coconut Curry sauce it goes with. Glad I got that one sorted :cool1:

For comparison purposes here's the Curry Paste recipe I have:

Curry Paste - Boma
1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper

1. Heat oil in a non-aluminum pan. Add peppers, garlic, and ginger. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth. Cool, cover, and refrigerate up to one week.

In that one the peppers and garlic are not pureed before cooking.

I agree that many Disney recipes are astoundingly high in cream, butter and oil (which is why they taste so good), and I often try to cut back the calories on many of them.

For example, tonight I made the Panko Shrimp with Mango Sauce (I'll post below as I see we don't have it on the index), and I deep-fried half of them (for my son) and broiled the rest for myself. I tried one of the deep-fried ones for comparison purposes, and really couldn't tell much difference in taste or texture. BTW, Panko breadcrumbs (used everywhere in Disney recipes) have half the fat, calories and sodium of regular bread crumbs. I made the dish as a main course and the Mango Sauce was refreshing and made a nice contrast to the breaded shrimp.
On the weekend I made the Celtic Chique (p 117) and it's a fairly basic roasted chicken on pan fried chard. It wouldn't be special enough for a company dinner - at least not for me. I have a few more Disney recipes on this week's menu so will report on those.

I rarely take pictures of my Disney dishes as my old digital camera doesn't really take pictures inside and the last thing I'm thinking of when serving up dinner is taking a picture :lmao: I did take this one however.
http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Shrimp_Mangosauce_Angela.jpg

Panko Shrimp with Mango Sauce
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton)
Serves 4 as an appetizer.

Panko Shrimp
1 cup Japanese panko bread crumbs
Salt and pepper to taste
1/2 cup flour
16 large shrimp (1 oz. each), tails on, peeled and deveined
3 whole eggs, beaten
16 6-inch wooden skewers
Canola or peanut oil for frying

First, season the bread crumbs with salt and pepper. Next, lightly flour the shrimp. Then, dip each one into the beaten eggs and coat lightly with bread crumbs. Set the shrimp aside while you prepare the mango sauce.

Mango Sauce
2 fresh, ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper, seeded
1 tbsp. chopped fresh cilantro
1 tsp. chopped fresh ginger
1 tsp. *Sriracha-style Thai chili sauce (available in Asian markets)
1 tsp. lime juice
1 tsp. sugar
Salt to taste

Put 1 mango in a blender with the water, and puree. Place the puree in a mixing bowl and set aside. Finely dice the remaining mango and the bell pepper and add to the mango puree. Stir in the remaining ingredients and salt to taste. Place the shrimp on the skewers and straighten them out. Deep-fry the shrimp a few at a time, in 350-degree oil. Each batch should take 2 to 3 minutes. Serve with the mango sauce for dipping and a salad of mixed greens.
*hot, red Thai sauce with jalapanos and garlic.

[TheGoofyMama]

I see we share a lot of the same favourite Disney recipes piratesmate, but this one was interesting to me as I only had the Curry Paste and not the Coconut Curry sauce it goes with. Glad I got that one sorted :cool1:

For comparison purposes here's the Curry Paste recipe I have:

Curry Paste - Boma
1 cup Olive Oil
3 each Red Peppers
¼ cup Ginger Root, fresh
¼ cup Garlic Cloves
2 tablespoons Ground Turmeric
2 teaspoons Ground Cinnamon
2 teaspoons Ground Cumin
2 tablespoons Ground Cardamom
2 tablespoons Ground Ginger
½ teaspoon Cayenne Pepper

1. Heat oil in a non-aluminum pan. Add peppers, garlic, and ginger. Simmer for 20 minutes.
2. Toast spices – turmeric, cinnamon, and cumin. Add all the spices to the peppers.
3. Remove from heat and drain off oil.
4. Puree in food processor until smooth. Cool, cover, and refrigerate up to one week.

In that one the peppers and garlic are not pureed before cooking.

I agree that many Disney recipes are astoundingly high in cream, butter and oil (which is why they taste so good), and I often try to cut back the calories on many of them.

For example, tonight I made the Panko Shrimp with Mango Sauce (I'll post below as I see we don't have it on the index), and I deep-fried half of them (for my son) and broiled the rest for myself. I tried one of the deep-fried ones for comparison purposes, and really couldn't tell much difference in taste or texture. BTW, Panko breadcrumbs (used everywhere in Disney recipes) have half the fat, calories and sodium of regular bread crumbs. I made the dish as a main course and the Mango Sauce was refreshing and made a nice contrast to the breaded shrimp.
On the weekend I made the Celtic Chique (p 117) and it's a fairly basic roasted chicken on pan fried chard. It wouldn't be special enough for a company dinner - at least not for me. I have a few more Disney recipes on this week's menu so will report on those.

I rarely take pictures of my Disney dishes as my old digital camera doesn't really take pictures inside and the last thing I'm thinking of when serving up dinner is taking a picture :lmao: I did take this one however.
http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/Shrimp_Mangosauce_Angela.jpg

Panko Shrimp with Mango Sauce
PCH Grill (Disneyland’s Pacific Hotel) (Chef Bill Orton)
Serves 4 as an appetizer.

Panko Shrimp
1 cup Japanese panko bread crumbs
Salt and pepper to taste
1/2 cup flour
16 large shrimp (1 oz. each), tails on, peeled and deveined
3 whole eggs, beaten
16 6-inch wooden skewers
Canola or peanut oil for frying

First, season the bread crumbs with salt and pepper. Next, lightly flour the shrimp. Then, dip each one into the beaten eggs and coat lightly with bread crumbs. Set the shrimp aside while you prepare the mango sauce.

Mango Sauce
2 fresh, ripe mangoes, peeled and pitted
1/2 cup water
1 red bell pepper, seeded
1 tbsp. chopped fresh cilantro
1 tsp. chopped fresh ginger
1 tsp. *Sriracha-style Thai chili sauce (available in Asian markets)
1 tsp. lime juice
1 tsp. sugar
Salt to taste

Put 1 mango in a blender with the water, and puree. Place the puree in a mixing bowl and set aside. Finely dice the remaining mango and the bell pepper and add to the mango puree. Stir in the remaining ingredients and salt to taste. Place the shrimp on the skewers and straighten them out. Deep-fry the shrimp a few at a time, in 350-degree oil. Each batch should take 2 to 3 minutes. Serve with the mango sauce for dipping and a salad of mixed greens.
*hot, red Thai sauce with jalapanos and garlic.



The Cured Pork Loin recipe was different from mine too. One is a serving for 8 and the other was a serving for 10, The ingredients were the same but the measurements were different of course.
I saved both LOL
I'm such a recipe junkie :confused:

[greeneeyes]

Those shrimp look so yummy!

As for making things lighter, I try to do that all the time. I usually use fat free half and half in place of any cream that is called for and lower fat versions of any ingredient I can.

I made the Buttered Asparagus with Hollandaise Sauce
Raglan Road Restaurant, Downtown Disney (page 128) and it came out perfectly! Not substitutions this time though. :laughing:

[Candid]

NEWS ON LYNNINPA!!!!!

I just received a reply from one of Lynn's children and she's fine!!!

She has actually be working on a cook book for the school she works at so she has been spending alot of time on that.

[apostolic4life]

NEWS ON LYNNINPA!!!!!

I just received a reply from one of Lynn's children and she's fine!!!

She has actually be working on a cook book for the school she works at so she has been spending alot of time on that.


Great news!!!! I am so happy to hear all is well...I am glad nothing was wrong!!!



:thumbsup2

[disney54us]

NEWS ON LYNNINPA!!!!!

I just received a reply from one of Lynn's children and she's fine!!!

She has actually be working on a cook book for the school she works at so she has been spending alot of time on that.

:cool1: :thumbsup2 Great news!!!!! Glad nothing was wrong, hope she knows were getting moved!

[TheGoofyMama]

Liberty Tree Tavern
Lake Buena Vista, Florida

Griddled Pound Cake with Pecan Caramel Sauce

Pound Cake

2 cups all-purpose flour
1/2-teaspoon baking powder
1/4-teaspoon salt
2 sticks (1 cup) unsalted butter; softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1-teaspoon vanilla
1/2-cup whole milk, at room temperature
Method: Preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, and then add vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Cut a piece of pound cake into a size you like. Brush the pound cake with butter and heat using a griddle or a non-stick saute pan until both sides are golden brown. Serve with the heated Pecan-Carmel sauce and any ice cream flavor you would like.
PECAN SAUCE

Heavy Cream 1/2 cup
Light Brown Sugar 1 cup
Butter (softened) 1/2 cup
Chopped Pecans ¼ cup.

Method: In saucepan over low heat combine heavy cream and light brown sugar. Stir until brown sugar is dissolved. Add butter a little at a time and stir until all ingredients are well combined. Stir 2 more minutes. Remove from heat and add chopped pecans.

[greeneeyes]

Liberty Tree Tavern
Lake Buena Vista, Florida

Griddled Pound Cake with Pecan Caramel Sauce

Pound Cake

2 cups all-purpose flour
1/2-teaspoon baking powder
1/4-teaspoon salt
2 sticks (1 cup) unsalted butter; softened
1 1/2 cups sugar
3 large eggs, at room temperature for 30 minutes
1-teaspoon vanilla
1/2-cup whole milk, at room temperature
Method: Preheat oven to 350°F. Generously butter and flour loaf pan, knocking out excess flour.
Whisk together flour, baking powder, and salt. Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until light and fluffy, about 3 minutes in a stand mixer or 5 with a handheld. Add eggs 1 at a time, beating well after each addition, and then add vanilla. Reduce speed to low and add flour mixture and milk alternately in batches, beginning and ending with flour and mixing until just incorporated. Spoon batter into loaf pan and bake until golden and a wooden pick or skewer inserted in center comes out with crumbs adhering, 1 to 1 1/4 hours. Cool cake in pan on a rack 30 minutes, then invert onto rack and cool completely.
Cut a piece of pound cake into a size you like. Brush the pound cake with butter and heat using a griddle or a non-stick saute pan until both sides are golden brown. Serve with the heated Pecan-Carmel sauce and any ice cream flavor you would like.
PECAN SAUCE

Heavy Cream 1/2 cup
Light Brown Sugar 1 cup
Butter (softened) 1/2 cup
Chopped Pecans ¼ cup.

Method: In saucepan over low heat combine heavy cream and light brown sugar. Stir until brown sugar is dissolved. Add butter a little at a time and stir until all ingredients are well combined. Stir 2 more minutes. Remove from heat and add chopped pecans.

That sounds wonderful!! :cool1:

[my3disneygirls]

Thanks Mods! I don't see a problem with the thread being watered down. It is titled Disney Recipe Exchange. I'm sure the Disney lovers on the cooking board will *** lots of Disney recipes.

[TheGoofyMama]

That sounds wonderful!! :cool1:

I was thrilled to get it so quickly and happier to post it here for those who wanted it. :banana:

[disneyloveNY]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks:goodvibes

[Tatania]

:cool1: :thumbsup2 Great news!!!!! Glad nothing was wrong, hope she knows were getting moved!

*Happy Dance*!! :banana: Hope she lets us know how she's doing.

[Tatania]

Liberty Tree Tavern
Lake Buena Vista, Florida

Griddled Pound Cake with Pecan Caramel Sauce



WOW - this was the single most requesed recipe and it hopefully makes these 4 people very happy! http://www.clipartof.com/images/emoticons/thumbnail2/1233_hand_clapping.gifI'll be trying it as well.

I would love the Griddled Poundcake dessert from Liberty Tree anyone have that one????
I just learned grilled pound cake is no longer on the menu at Liberty Tree...anyone have a recipe?
Mary:surfweb:
LTT: Butter Griddled Pound Cake - I was wondering if anyone has this recipe? Also, pics of this dessert?
TIA!
Anyone know how to get the grilled poundcake dessert from Liberty Tree Tavern (served only at lunch)? TIA

[Tatania]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks:goodvibes

You're the second request for this recipe so I'll give my contact there a shout.

Does anyone have the recipe for the unbelievable Baileys and Jack Daniels Mousse with chocolate ganache topping? We had this last week at the Coral Reef Restaurant and it is unbelievable.


Another delicious sounding dessert, with thanks to the Coral Reef.


http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/BaileysJackDanielsMousse_Coralreef.jpg


Bailey’s and Jack Daniels’s Mousse
The Coral Reef Restaurant, Epcot

Ingredients for Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer

1. Place the Bailey’s mousse on one side of place.
2. Place the Jack Daniel’s mouse on the other side.

[TheGoofyMama]

You're the second request for this recipe so I'll give my contact there a shout.




Another delicious sounding dessert, with thanks to the Coral Reef.


http://i307.photobucket.com/albums/nn316/AngelaSchneider_photo/BaileysJackDanielsMousse_Coralreef.jpg


Bailey’s and Jack Daniels’s Mousse
The Coral Reef Restaurant, Epcot

Ingredients for Bailey’s Mousse
1 pound white chocolate
5 each of egg yolks
1/8 cup Bailey’s (liquor)
1/4 cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Ingredients for Jack Daniels Mousse
1 pound dark chocolate
5 each egg yolk
1/8 cup Jack Daniels (liquor)
¼ cup gelatin
1 cup heavy cream

Method of Preparation

1. Cream egg yolks.
2. Whip heavy cream (not too stiff).
3. Melt chocolate in double boiler.
4. Dissolve gelatin in boiling hot water, add to chocolate.
5. Add Bailey’s to chocolate, blend well; add yolks and fold in.
6. Fold whipped cream into chocolate.
7. Spray molds inside with baking oil, sprinkle with sugar, put all on one tray, and store in freezer until mousse is ready.

Preparation for each dessert plate
4 ounces of Bailey’s mousse
4 ounces of Jack Daniel’s mousse
1 each cigarette décor
Fresh blueberry
Raspberry sauce (raspberry jam with water to make sauce depending on thickness you prefer

1. Place the Bailey’s mousse on one side of place.
2. Place the Jack Daniel’s mouse on the other side.


Nice picture!:goodvibes

[TheGoofyMama]

Does anyone have the recipe for Narcoossee's scalloped potatoes. I have not been able to find them here.
Thanks:goodvibes


I don't have that one *but* you can visit this site and request it.

https://secure.disney.go.com/wdw/contact/contactUs

:yay: Good Luck!

[TheGoofyMama]

Does anyone have the Chef's email address for the Concourse Steak House? I'd like to make a couple of requests before they close it for good.
You can PM me with it.
:cool2:
TIA

[TheGoofyMama]

* Exported from MasterCook *

Manila Mango Bu Ding

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Can Mangoes in Syrup -- (14 oz.)
2 pieces Stem of preserved Ginger (chopped)
1 cup Double Heavy Cream
4 TSP Powdered Gelatin
2 TSP Hot Water
2 Egg Whites
1 1/2 TSP Light Brown Sugar
Stem Preserved Ginger and Lime Zest to decorate.

Drain the mangoes, reserving the syrup. Blend the mango pieces and ginger in a food processor or blender for 30 seconds, or until smooth. Measure the puree and make 11/4 cups with the reserved mango syrup. In a separate bowl, whip the cream until it forms soft peaks. Fold the mango mixture into the cream until well combined. Dissolve the gelatin in the hot water and leave to cool slightly. Pour the gelatin into the mango mixture in a steady stream, stirring. Leave to cool in the refrigerator for 30 minutes until almost set. Beat the egg whites in a clean bowl until they form white peaks, then beat in sugar. Gently fold the egg whites into the mango mixture with a metal spoon. Spoon the mousse into individual serving dishes, decorate with stem preserved ginger and lime zest.

Cook's Tip: The gelatin must be stirred into the mango mixture in a gentle, steady stream to prevent it from setting in lumps when it comes into contact with the cold mixture.


Description:
"Epcot Food and Wine Festival, Phillipines"
Source:
"The Swan and Dolphin Resort"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 13 Calories; 0g Fat (0.0% calories from fat); 2g Protein; 1g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 28mg Sodium. Exchanges: 0 Lean Meat; 0 Other Carbohydrates.

NOTES : Yields 4 to 6 servings

Nutr. Assoc. : 0 0 0 0 0 0 0 0

[piratesmate]

Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?

I don't have the official WDW recipe, but I found this one a few years ago. I failed, however, to note its source. HTH!

CHEDDAR CHEESE PRETZEL BREAD
similar to that found at Le Cellier, Canada Pavilion, EPCOT

Makes 1 loaf (20 servings)

This giant twist is for those who are fans of soft pretzels. Rather than shaping the dough into individual portions, it is rolled in a thick rope and formed into one oversized knot. Slice and serve with sausages and a good cold beer.

½ c chopped onion
1 Tbl butter or margarine
4-5 c all-purpose flour
1 pkg active dry yeast
1 egg
2 c shredded sharp cheddar cheese (8 ounces)
1¼ c warm water (120°-130°)
1 Tbl sugar
1½ tsp dried Italian seasoning, crushed
½ tsp salt
1 slightly beaten egg white
1 Tbl water
1 tsp coarse salt (optional)

In a small skillet cook onion in hot butter or margarine till tender but not brown, about 7 minutes. Set aside to cool slightly.

In a large mixing bowl stir together 1½ cups of the flour and the yeast. Add cooked onion, egg, cheese, 1¼ cups warm water, sugar, Italian seasoning, and salt. Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6-8 minutes total). Shape into a ball. Place in a lightly greased bowl; turn once. Cover and let rise in a warm place till double (1-1¼ hours). Punch dough down. Turn out onto a lightly floured surface and let rest for 10 minutes.

Lightly grease a baking sheet. Roll dough into a 48-inch-long rope. On the baking sheet form the rope into a large pretzel shape by crossing one end over the other to form a circle, overlapping about 12 inches from each end. Take one end in each hand and twist once at the point where the dough overlaps. Lift each end across to the edge of the circle opposite. Moisten the ends and tuck underneath; press to seal. Cover and let rise in a warm place till nearly double (about 45 minutes). Stir together egg white and 1 tablespoon water; brush onto bread. If desired, sprinkle lightly with coarse salt.

Bake in a preheated 375 degrees F oven for 40-45 minutes, or till bread is golden brown and sounds hollow when tapped. If necessary, cover loosely with foil the last 20 minutes of baking to prevent overbrowning. Remove from pan; cool completely on a wire rack.

[piratesmate]

Although it doesn't look as nice as the one at the top of this thread, there is a new, updated index over on the Cooking board at: http://www.disboards.com/showthread.php?t=1777635

I'm still working on it so the formatting will come. The thread there is locked so that this thread will remain the home of the recipes. Things will continue as they have been, just at its new home.

If possible, when you post or request recipes please note the following:
- recipe source
- location served
- type of food [so I don't put entrees in with desserts ;)]

Thanks!

[greeneeyes]

Originally Posted by allisonswonderland View Post
Anyone know how to make Le Cellier Pretzel Bread?

What about the cinnamon rolls at main street bakery?

The pretzel bread served at WDW is a commercial product that is made by a Canadian company and all they do is bake it off at the restaurants. It is not available here in the states.

[piratesmate]

Thanks for the info, greeneyes. Now I can just make a note that we'll have to "make do" with a substitute. ;)

[TheGoofyMama]

* Exported from MasterCook *

Cinnamon Rolls Version 1

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough:
1 Package Active Dry Yeast
1/4 Cup Warm Water
2 Large Eggs
1/3 Cup Sugar
1/3 Cup Nonfat Dry Milk
1/3 Cup Shortening
2 Teaspoons Salt
3 Cups Bread Flour
2 Cups Pastry Flour
3/4 Cup Water

Combine yeast and warm water and let stand until yeast is dissolved, about 5 minutes.

Put remaining ingredients in a large mixing bowl, add yeast and, using an electric mixer with a bread hook, blend on low speed. Then beat for 5 minutes on medium speed. Turn out on floured surface, cover, and let stand 1 hour in a warm place. Meanwhile, prepare cinnamon sugar and streusel topping.

Cinnamon Sugar:
2 tsp cinnamon
1/2 tsp unsweetened cocoa powder
1/4 cup sugar
1/2 tsp vegetable oil
1 cup plump raisins
Combine all ingredients except raisins and blend well.

Streusel Topping:
1/4 cup sugar
1/4 cup
softened butter
1/4 tsp cinnamon
3/4 cup all-purpose flour
With a pastry blender mix together all ingredients to form a crumb mixture.

To make rolls:
With a floured rolling pin, roll dough into a 20x10 inch rectangle. Spread with cinnamon sugar mixture and sprinkle with raisins. Roll up starting on the long side to form a tube. Pinch edge into roll to seal. With a bread knife cut into 24 3/4-inch slices. Place in well greased 2 1/4 or 2 3/4 inch (top measure) muffin pans. Sprinkle with streusel topping. Let rise in a warm place until double in bulk. Bake at 350 degrees for 15 minutes. Remove from pans at once.
NOTE: Rolls may be frozen and reheated.

Description:
"Walt Disney World"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 3643 Calories; 86g Fat (21.4% calories from fat); 103g Protein; 605g Carbohydrate; 3g Dietary Fiber; 432mg Cholesterol; 4645mg Sodium. Exchanges: 20 1/2 Grain(Starch); 2 Lean Meat; 1 1/2 Non-Fat Milk; 14 1/2 Fat; 4 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Cinnamon Rolls Version 2

Recipe By :Walt Disney World
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup warm water
2 packages yeast
2 tablespoons sugar
1 package instant vanilla pudding -- (3 1/2 ounce)
2 cups milk
1/2 cup unsalted butter -- melted
2 large eggs -- beaten
1 teaspoon salt
8 cups all-purpose flour
1 cup unsalted butter -- melted
2 cups brown sugar
2 tablespoons cinnamon

In small bowl, combine water, yeast, and sugar. Stir until dissolved. Set
aside.

In large bowl, mix pudding according to package instructions with milk. To
this add 1/2 cup melted butter, egg and salt. Mix well, then add yeast
mixture and blend well. Gradually add flour and knead until smooth. Place in
a very large greased bowl. Cover and let rise in a warm place until double
in size. Punch down and let rise again for second time.

Roll dough on a very large floured surface. Dough should roll out to a long
rectangle, about 34 x 21 inches in size. Take the 1 cup of melted butter and
spread over entire dough surface, using a pastry brush.

In small bowl, mix together the brown sugar and cinnamon. Sprinkle over top
of buttered dough. Roll dough up like a jelly roll.

Measure dough every 2 inches and cut with a knife. Take each roll into the
palm of your hand and gently pack the roll (this keeps it from coming apart
during baking).

Place each roll in a buttered baking pan and allow to rise in a warm place
for about 20 minutes. Bake in a preheated 350ª oven until golden brown in
color, about 15-20 minutes. Frost rolls while still warm.

Cream Cheese Frosting
1 8-ounce package cream cheese, softened (room temperature)
1/2 cup unsalted butter, softened
1 teaspoon pure vanilla extract
3 cups powdered sugar
2 tablespoon milk

In mixing bowl, combine all ingredients and mix until smooth. Spread on the
very warm rolls.
Note: Got very good online review. They are not exactly like in WDW but it's a very good recipe. The full recipe makes 18 saucer sized buns.

Description:
"Main Street Bakery, Magic Kingdom"
Source:
"Cooking with Mickey Around the World: Walt Disney World's Most Requested Recipes"
Copyright:
"1986"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 7791 Calories; 313g Fat (36.0% calories from fat); 141g Protein; 1110g Carbohydrate; 38g Dietary Fiber; 1235mg Cholesterol; 2696mg Sodium. Exchanges: 51 Grain(Starch); 2 Lean Meat; 2 Non-Fat Milk; 59 Fat; 20 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0

[piratesmate]

Boma wasn't serving the Peanut Butter Rice when I was there, so I don't know anything about the sauce that keeps getting mentioned. I just noticed that someone called it a "Peanut Sauce". I have these two recipes from old F&W Festivals that someone might try to see if they're even close.

PEANUT SAUCE
Food & Wine Festival 2000 - Southeast Asia
4 oz peanut butter
1 oz peanuts, coarsely ground
1 oz vinegar
1 oz sugar
½ oz chili oil
1 oz coconut milk
to taste salt and pepper
6-8 oz water
Mix all ingredients together and cook until boiling. Serve with Chicken Satay.

Chicken Satay
Food & Wine Festival 2000 - Southeast Asia
Yields 4 to 6 servings

1 lb. Chicken thigh meat (cut into small thin cubes)
1 oz. Coriander Powder
1 oz. Tumeric Powder
2 oz. Sugar
2 Cups Chicken Stock
2 oz. Vegetable Oil
1 oz. White Vinegar
To Taste Salt & Pepper

Marinate chicken thigh overnight with all of the marinating ingredients. Skewer chicken thigh and grill it until cooked. Serve Satay Chicken with Peanut Sauce and cucumber wedges.

Chicken Sha Cha with Peanut Sauce - The formatting on this one is odd.
China, F&W Festival 2002

1 pound chicken thigh meat
1.3 oz sha cha sauce
0.4 oz smashed garlic
0.5 oz soy sauce
0.15 oz chicken base
0.15 oz sugar
0.05 oz pepper
0.4 oz sesame oil
0.5 eggs :rotfl: Just a half egg, huh? ;)

Cut chicken into small thin cubes. Marinate chicken thigh overnight with all the marinating ingredients. Skewer chicken thigh and grill it until cooked.

Peanut Sauce
1.3 oz sha cha sauce
0.4 oz smashed garlic
0.05 oz sugar
0.5 oz sesame oil
0.15 oz corn starch
0.05 oz chicken base
0.4 oz cooking wine
1.9 ounces soy sauce
1 Tbl water
1 tsp smashed peanut

Mix all the ingredients together and cook until boiling. Serve chicken with peanut sauce and cucumber wedges.

[Tatania]

Boma wasn't serving the Peanut Butter Rice when I was there, so I don't know anything about the sauce that keeps getting mentioned. I just noticed that someone called it a "Peanut Sauce". I have these two recipes from old F&W Festivals that someone might try to see if they're even close.



I had added the Peanut Rice recipe from Boma way back in January but I see that the wrong page got listed on the index. The request is listed instead of the recipe. If you could please change it too - Peanut Butter Rice - page 65 (post 967).

*edit* I didn't check your Cha Sha recipe but it seems to be served every single year at the F & E festival, LOL. Anyway, I made it for a big retirement part and it was fabulous. One of the best dishes of the event.

[Tatania]

I would absolutely love the recipe for the Mac & Cheese at Wolfgang Puck Express in the Marketplace!!! Soooooooooooo good!!!!!


Four Cheese Macaroni
Wolfgang Puck Express, Downtown Disney

2 cups macaroni
1 cup chicken stock or water
1 cup heavy cream
1 1/2 cups shredder mixed cheeses (mild cheddar, Vermont cheddar, mozzarella, and fontina)
2 tablespoons butter
1/2 teaspoon salt and pepper
Pinch of cayenne pepper

Place pasta and liquids into rice cooker.
Close lid and press cook.
When pasta goes to keep warm, add the other ingredients, stir with paddle. Close lid and keep on warm till ready to serve. Stays terrific for hours. At the restaurant they bake it before serving.

[Pumbaa_]

Welcome to your new home! I know this is the right place for this great thread.

A permanent redirect has been left on the thread. And a link from the populare threads board will continue to direct folks to this thread.

Thank you to all the great posters and the mods here on the cooking board. Thank you all!

[piratesmate]

I know someone has already posted a "tastes like" recipe for Beaver Tails, but I thought I'd post the one I picked up a number of years ago. I don't remember just where I got it, as I didn't note sources back then...sorry. Oh - and the notes given were from the person who sent this to me. I've never tried this one.

Beaver Tails (Fake)
from Canada in EPCOT

Dough:
½ c warm water
5 tsp dry yeast
pinch sugar
1 c warm milk
1/3 c sugar
1½ tsp salt
1 tsp vanilla
2 eggs
1/3 c oil
4¼ - 5 c unbleached all-purpose flour
oil for frying
granulated sugar for dusting
cinnamon

In a large mixing bowl, stir together the yeast, warm water and pinch of sugar. Allow to stand a couple of minutes to allow yeast to swell or dissolve.

Stir in remaining sugar, milk, vanilla, eggs, oil, salt and most of flour to make soft dough. Knead 5-8 minutes (by hand or with a dough hook), adding flour as needed to form a firm, smooth, elastic dough. Place in a greased bowl. Place bowl in a plastic bag and seal. (If not using right away, you can refrigerate the dough at this point). Let rise in a covered, lightly greased bowl, about 30-40 minutes. Gently deflate dough, (if dough is coming out of the fridge, allow to warm up about 40 minutes before proceeding).

Pinch off a golf ball sized piece of dough. Roll out into an oval and let rest, covered with a tea towel, while you are preparing the remaining dough.

Heat about 4 inches of oil in fryer (a wok works best but you can use a Dutch oven or whatever you usually use for frying). Temperature of the oil should be about 385 F. I toss in a tiny bit of dough and see if it sizzles and swells immediately. If it does, the oil temperature is where it should be.

Add the beaver tails to the hot oil, about 1-2 at a time. BUT.....before you do, stretch the ovals into a tail - thinning them out and enlarging them as you do.

Turn once to fry until the undersides are deep brown. Lift beaver tails out with tongs and drain on paper towels (I use newsprint).

Fill a large bowl with a few cups of white sugar. Toss beaver tails in sugar (with a little cinnamon if you wish) and shake off excess.

This recipe makes many Beaver tails. They are also delicious with a smear of jam or apple pie filling.

[iluvdisney]

Looking for the recipe for Seared Marinated Tofu served at Disney Studios Sci Fi Diner - have looked everywhere and even emailed WDW for it - anyone know the secret?

[greeneeyes]

Welcome to your new home! I know this is the right place for this great thread.

A permanent redirect has been left on the thread. And a link from the populare threads board will continue to direct folks to this thread.

Thank you to all the great posters and the mods here on the cooking board. Thank you all!


I was worried that I wouldn't be able to find this, but I clicked my old link and here it is! :cool1: :cool1:

[TheGoofyMama]

Cuban Snapper Hash


This is a recipe developed by Mike Bersell during his guest chef appearance on the Disney Magic Cruise Line and was featured in the first Disney Master Chefs cruise series.



Yield- 6 portions


1- 6 ounce loaf Cuban Bread, crust removed
1/2 cup Coconut Milk
4 fresh Snapper filets, 4 to 5 ounces each
1 medium Red Onion, chopped
2 Tablespoons fresh Chopped Parsley
1/4 teaspoon Nutmeg
Juice of 1 Lime
Salt and Pepper to taste
1 dash Tabasco sauce
1 cup Virgin Olive Oil
3 Hard Boiled Eggs, chopped
1/4 cup Creme Fraiche
fresh Cilantro sprigs
1/2 cup Mango Poppy Vinaigrette


Method
Dice Cuban bread into 1/4" cubes. Soak in coconut milk and set aside.
Place Red Snapper filets in a large skillet and cover with salted water. Bring to a boil, reduce heat, and simmer until fish flakes easily. Transfer to a shallow pan, let cool. When fish is cool enough to handle, flake it and combine in a large bowl with the onion, chopped parsley, salt and pepper, nutmeg, lime juice, Tabasco, and bread mixture. Mix well. For service, heat the olive oil in a large skillet over medium heat. Add the fish mixture and cook until all the oil is absorbed and the onion is tender, 3 to 4 minutes. Fold in the hard boiled eggs, cook for 1 more minute and serve.


To assemble- place a 2 inch ring mold in center of warm plate. Spoon hash into mold. Remove mold and squeeze a dollop of creme fraiche on top of timbale. Arrange a Blue Corn Cracker at an angle. Place one more dollop of creme fraiche on top of cracker and garnish with sprig of fresh cilantro.

Accent around hash with Mango Poppy Vinaigrette.



Chef's Tip- This recipe calls for fresh snapper. Don't think you can get away with using frozen, or leftover fish, it won't be the same. The same goes for the olive oil. It needs to be high quality virgin olive oil.




Mango Poppy Vinaigrette


Yield: 6 servings
1 Mango, peeled and seeded
4 Tbl. fresh Orange Juice
4 teaspoon Lemon Juice
1 teaspoon Champagne Vinegar
1/2 teaspoon Salt
1/4 teaspoon Poppy Seeds
5 Tablespoons Olive oil
1 Tablespoon Hazelnut Oil
1 tb Parsley, finely chopped



Put the mango, orange juice, lemon juice and vinegar in a blender with the
salt, and poppy seeds. Puree well until the mango is completely liquid, about 3
to 4 minutes. Slowly add the oils, then the herbs. Taste, and adjust any of
the ingredients if necessary. Strain finished dressing through a fine screen
strainer. The dressing should be fresh and sparkly.


Source: UniChef.com

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 qt vanilla ice cream -- softened
1/2 c marsala wine (or to taste)

Mix the wine into the softened ice cream (or add towards the end of the
mixing procedure of your own ice cream recipe). Re-freeze.

Description:
"EuroDisney, Paris"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 1061 Calories; 58g Fat (47.7% calories from fat); 18g Protein; 125g Carbohydrate; 0g Dietary Fiber; 232mg Cholesterol; 422mg Sodium. Exchanges: 11 1/2 Fat; 8 1/2 Other Carbohydrates.


Nutr. Assoc. : 0 0

[TheGoofyMama]

* Exported from MasterCook *



Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 oz rum
3/4 oz dark Crème de Cacao
2 oz Vanilla ice cream
2 oz Coconut cream
Enough ice to make it a frozen type drink.

Blend with ice, garnish with coconut shavings


Description:
"Disney Cruise Line - Holiday Cruises"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 439 Calories; 26g Fat (65.0% calories from fat); 4g Protein; 27g Carbohydrate; trace Dietary Fiber; 25mg Cholesterol; 48mg Sodium. Exchanges: 1/2 Grain(Starch); 5 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0

[akalittleeva]

Tatania - :banana: :banana: :woohoo: :woohoo: :cool1: :cool1: :yay: :yay: Thank you so much for the 4 Cheese Mac recipe!

TheGoofyMama - :woohoo: :woohoo: :yay: :yay: :banana: :banana:
Griddled Pound Cake - thanks!

[Tatania]

Although it doesn't look as nice as the one at the top of this thread, there is a new, updated index over on the Cooking board at: http://www.disboards.com/showthread.php?t=1777635

I'm still working on it so the formatting will come. The thread there is locked so that this thread will remain the home of the recipes. Things will continue as they have been, just at its new home.

If possible, when you post or request recipes please note the following:
- recipe source
- location served
- type of food [so I don't put entrees in with desserts ;)]

Thanks!

I like the additions (reviews, comments) that you've made to the index. As regards the formatting - if your User CP settings are set to HTML you can cut and paste from the Word Doc I sent and the formatting will stay the way it was. You can switch back to simple mode afterwards if you don't want to be bothered working with the HTML tags.

Is the Index and request list going to stay as a separate thread and if so, will it be stickied at the top of the section? I'm OK with any decision as I end up opening 2 windows anyway when I add recipes so I can check the index and request list without reloading the page.

[Tatania]

Some more Cruise Line recipes. The cruise line recipes often take some deciphering as they're clearly written for a professional kitchen. For people not familiar with the metric system, I put American measurements in brackets and have occasionaly added the instructions for making things (like risotto) when there were no instructions in the recipes.

Cape Cod Margarita
Palo, Disney Cruise Line

1.5 oz Tequila
0.5 oz Grand Marnier
1.5 oz Sour mix
2 oz Cranberry Juice
Mix all ingredients together .


Sgroppino (Lemon drink)
Palo, Disney Cruise Line
This is the lemon drink served at the end of dinner at Palo.


1.5 oz Absolut Vodka
2 oz Sparkling Wine (prosecco)
4 scoops Lemon Sherbert

Mix all ingredients together.



Grilled Portobello Mushrooms and Polenta
Palo, Disney Cruise Line (from Cooking with Mickey 2004)
Yield: 6 Appetizer Servings

Polenta
2 cups milk
¾ cup finely ground cornmeal
2 tablespoons mascarpone cheese
2 tablespoons grated Parmesan cheese
1 tablespoon finely chopped, mixed, fresh herbs (such as rosemary, thyme, and marjoram)
Salt, to taste
Freshly ground black pepper, to taste

1. Heat milk to a simmer in a pan.
2. Gradually whisk in the cornmeal, and cook over medium heat, stirring, until liquid is absorbed and the consistency is quite thick, about 15 to 20 minutes.
3. Turn off the heat and add the mascarpone, Parmesan cheese, and chopped herbs.
4. Add salt and pepper to taste. Cover and keep in a warm place.
Note: Polenta can be made ahead up to 48 hours in advance and stored in the refrigerator. Gently rewarm over the stove just prior to serving or place in a Crock-Pot on low for 2-4 hours to reheat.

Shallot Sauce
3 portobello mushrooms, stems only (caps will be grilled)
2 cups water
1 cup white wine
2 cups shallots, peeled and finely chopped
1 teaspoon finely chopped garlic
2 tablespoons butter or olive oil
1 cup balsamic vinegar (1 tablespoon used in sauce, remaining reduced for Grilled Mushroom Caps)
1 tablespoon cornstarch, mixed with 2 tablespoons water
2 cups heavy cream
Salt, and freshly ground black pepper, to taste
Parmesan cheese, shaved (for garnish)

1. Wash the mushrooms and take off the stems. Set caps aside for grilling.
2. Bring the water to boiling with ½ cup of the white wine in a small saucepan. Add mushroom stems, reduce heat, and simmer for about 10 minutes.
3. In a separate small saucepan, over medium heat, cook the shallots and garlic in butter until soft in consistency.
4. Strain the liquid from the mushrooms and add to the shallot mixture.
5. Add the rest of the wine and 1 tablespoon of the balsamic vinegar.
6. Add the cornstarch mixture. Cook about 5 minutes. Stir in the cream.
7. Add salt and pepper to taste. Keep the sauce warmed on the side.
Note: Sauce can be made up to 48 hours in advance and stored in the refrigerator. To reheat, bring to simmer on a stove top, or microwave on high approximately 2 minutes or until hot.

Grilled Mushroom Caps

1. Cut Portobello mushrooms caps in half and season with salt and pepper. Brush with olive oil and grill on both sides over medium-high heat until tender.
2. While mushrooms are grilling, cook remaining balsamic vinegar in a small saucepan for about 5 minutes, until it thickens enough to coat the back of a spoon.

To Serve
1. Place a scoop of Polenta in the center of each plate.
2. Place a mushroom cap on top. (Mushroom caps can be thickly sliced instead of being served whole.)
3. Ladle Shallot Sauce over the Grilled Mushrooms and Polenta, then garnish with freshly shaved Parmesan cheese and a drizzle of the balsamic vinegar reduction.
Note: Mushroom Caps can be made up to 24 hours in advance and stored in the refrigerator. To reheat, rewarm in 300 degree oven for approximately 15-20 minutes or until heated through. Mushrooms will be darker if made ahead.



Creamy Butternut Squash Soup
Animator’s Palette, Disney Cruise Line

1/2 cup onion, chopped
1/2 cup leek, chopped
3 each garlic (cloves), minced
3 tbsp oil
3 each apple, chopped
5 cups squash, chopped
juice of 1 apple
8 cups vegetable stock
1 tsp each salt & pepper
1 tsp turmeric
2 cups heavy cream
3 tsp flour
1 tsp butter

Sauté onion, garlic, and leeks in hot oil. Add squash and apples. Deglaze with apple juice, add vegetable stock and turmeric, salt and pepper. Add cream, season to taste. Using the flour and butter make a roux and use to thicken soup until creamy and medium thick. Adjust seasoning if necessary.

Note: I’d be surprised if this soup doesn’t get pureed with either a hand blender or in a food processor. Has anyone had it who can verify the texture of the soup?

The Buccaneer's Sun-Ripened Pineapple
Pirates IN the Caribbean Dinner, Disney Cruise Line

1 Pineapple cut into 8's
4 Bananas peeled
1/4 lb Dessicated Coconut
6 oz Egg white
2 oz Caster Sugar
20 cl (a little over ¾ cup) Orange juice (from concentrate)
20 cl (a little over ¾ cup) Mango puree
1 oz Rum

Remove the flesh of the pineapple from the skin-and cut horizontally into 8 and arrange on skin. Reserve the leave for the decoration. Make a meringue with half of the sugar and egg white. Make a syrup with the rum, remaining sugar, orange juice and mango puree. Roast the coconut. Dip the banana into the egg white then the roasted coconut, place on silicon paper.



Banana Bread
Parrot Cay, Disney Cruise Line
Yield: 48 breads (amounts for 2 loaves are in brackets)

27 lb All purpose flour (1 pound or 4 cups all purpose flour)
33 lb Bananas (1 ¼ lb or 4 small bananas)
20 lb sugar (3/4 lb or 1 ½ cups)
8 lb Sugar (not sure what this is for as you wouldn’t need more sugar in the batter)
16 oz Baking soda (3 ½ tsp.)
8 oz Baking powder (1 ¾ tsp)
2 oz Salt (1/3 tsp)
7 litres Egg (liquid) (1 cup)
4 litres Milk ( optional) (5 fl. Oz)
5 litres Oil (6 fl. Oz)
2 oz Cinnamon (1/3 tsp)
6 oz Vanilla Liquid (1 tsp)

Baking temperature 350°F . Crush the bananas in the mixing bowl & then add the sugar. Add oil & let blend then followed by the egg & milk. If the batter is too thick, add more milk. Next add the flour & let it blend with the banana mixture. Pour the batter into the greased trays & bake.
Cooks Notes:
1. That the batter should not be over mixed or the bread becomes chewy
2. All dry ingredients should be mixed with the flour
3. Do not cut the bread unless properly cooled though this is served warm at Parrot Cay.

[Tatania]

French Toast Banana Bread Pudding
Parrot Cay, DCL
30 servings

Banana Bread (for 6 loaves)
1500 g (3.31 lbs or 13 ¼ sticks) Butter
3 kg (6.61 lbs or 13 2/3 cup packed) Brown Sugar
18 Eggs
3 kg (6.6 lbs or 24 cups) Flour
48 gm (3.5 TBSP) Baking soda
24 gm (4 tsp) Salt
30 ml (2 Tbsp) Vanilla Extract
8 lbs (30 medium 7 – 8’ long) Bananas

Custard Sauce
4 cups Cream
4 cups Milk
450 gm (scant 2 cups) Yolks
700 gm (3 ½ cups) Sugar
15 gm (3 ½ tsp) Vanilla extract
30 ml (2 Tbsp.) Banana Liqueur
150 gm (5 ¼ oz or 1 1/3 stick) Melted Butter

Caramel Sauce
500 gm (1.1 lb) Sugar
200 ml (scant 7 fl. Oz) Heavy Cream
6 Bananas, sliced

Banana Bread
Melt the butter and mix in the sugar. Add the eggs and blend in well.
Sieve the dry ingredients together. Mix it with the butter mixture.
Crush the bananas and blend with the batter.
Pour into paper lined sheet pans with frame and bake at 180C for 35 minutes. Cool for 6 hours.

Custard Sauce
Boil the cream and milk together. Take it off the heat. Mix yolks, sugar, vanilla and liquor into it. Mix it well with the help of hand whisk and use it as mentioned below.

Caramel Sauce
Caramelize the sugar without water to a light golden brown color and deglaze with heavy cream.


Assembly
Cut half inch thick slices of the banana bread length-wise on the sheet pan.
Brush with melted butter.
Arrange the sliced bananas in caramel on top.
Pour the custard mix over the top of the bread and let it soak in. Add a second layer of banana bread and repeat the steps.
Put a final layer of banana bread and brush with melted butter and caramel sauce only.
Pour the custard mix over the top of the bread and let it soak for half an hour. Pour out any excess sauce mix.
Bake and chill. Cut into 3 ½ inch squares and cut each square diagonally into triangles.

To Serve: Serve warm with coconut ice cream over rosette of custard and caramel sauce over sliced bananas on the side.

[Tatania]

Spice Island Chicken Wings
Parrot Cay, DCL

2 teaspoons paprika
1 teaspoons of garlic powder
1 teaspoon of onion powder
salt to taste
1 tablespoon olive oil
1 teaspoon of chill flakes
2 cups BBQ sauce

Mix all dried ingredients in a small bowl together and salt to taste. Pat dry the chicken wings with paper towels. Place the wings into the spices allowing to be evenly coated. On a flat oven tray place the chicken wings and drizzle with the olive oil. Place into a hot oven (350 degrees) and roast for about 15 minutes until
cooked.
Heat the BBQ sauce with the chili flakes and coat the wings with the sauce. Add a little water if too thick. Drain off excess liquid. You can deep fry for a few minutes to make extra crispy once you have run through the BBQ sauce.

[Tatania]

Raspberry Walnut Vinaigrette
Disney Cruise Line, Various Restaurants

100 ml (6 ¾ Tbsp) Soybean Oil
45 ml (3 Tbsp) Vinegar
35 g (scant 3 Tbsp) Sugar
Less than 2% of the mix - Walnut/Tree nut (?)
350 ml ( 1 ½ cups) Red Raspberry Juice
2 Chopped Garlic
1 Chopped Onion
100 ml (6 ¾ Tbsp) Water
50 g (1 ¾ oz) fresh Raspberry

Combine all ingredients and blend it together until a smooth mixture. Serve chill with any salad condiments.

[Tatania]

Lemon & Lime Roasted Half Chicken
Master Chefs Night & Captains Gala Dinner, DCL
10 servings

5 whole chickens, -- (cut into 2 pieces then cut through the thigh and leg giving 2 more pieces)
Risotto (recipe below)
1/2 packet baby carrots
6 limes -- (peel the rind for the chicken and juice for the reduction)
6 lemons
3 oranges -- juiced & save rind for marinade
1/4 bottle lemon juice
1/4 bottle white wine
2 cups chicken jus (need 1 ½ cups chicken broth)

Blanche the baby carrots, refresh and leave to one side.
Marinate the chicken pieces with the rinds of the citrus fruits (30 min. minimum); put chicken and marinade in a roasting pan; add some olive oil, seasoning and bottled lemon juice. Roast in the oven at 375F for 45” (times are for a 4 lb bird) . Then increase the temperature to 425 degrees F., cooking until an instant-read thermometer stuck into the chicken thigh registers 160 to 170 degrees F., about 15 minutes more.
Tip the chicken so the juices run into the pan. Keep chicken warm (loosely tent with foil) while making the jus.
My addition: To make the jus: Set a strainer over a bowl. Strain the pan juices into the strainer. Shake the strainer to get more juices into the bowl. Set strainer aside. Skim most of the fat from the surface of the liquid with a spoon, or alternately, use a degreasing cup. Reserve the pan juices. Place the roasting pan directly on a burner set at medium-high. Pour 1 ½ cups chicken broth into the pan, and scrape the pan with a wooden spoon to loosen all the browned bits that cling to the pan. Add the reserved pan juices, increase the heat to high and boil the liquid until slightly thickened. Carefully strain jus through a fine sieve into a serving bowl. Taste and season with salt and pepper. Keep warm until ready to serve.

Make the risotto, finishing with the asparagus, cream and parmesan cheese at the last minute. ( I added instructions at the bottom).

In a skillet, reduce the citrus juices down with the white wine till they thicken to form a glaze – at least 13 minutes. Check the seasoning of the chicken jus.

Note: There are no instructions as to what to do with the lemons so either only use the juice or use the skin and juice as with the limes. The blanched carrots are not mentioned again not how to plate. I imagine the glaze is served on the chicken half and the jus on the side. Maybe the carrots go in the roasting pan and are used to flavour the jus. What does our resident chef think?

Risotto
10 servings

1/2 kilogram (2 ½ cups) risotto rice
3 Tbsp. butter
1 onion -- finely chopped
1/2 teaspoon garlic -- chopped
6 cups vegetable stock
1 bunch asparagus
2 cups heavy cream
1/4 pound (1 cup and 2.5 Tbsp) parmesan cheese grated

1. Prepare the asparagus by breaking off discarding the tough ends (about the last inch of the spear). Cut into 1 to 1 1/2-inch pieces (tips longer, base shorter). If your asparagus are especially large, cut into even smaller (bite-size) pieces. Bring a saucepan with a quart of water to a boil. Blanch the asparagus pieces for 2 minutes. At the end of two minutes, use a slotted spoon to remove the asparagus pieces to an ice water bath to shock the asparagus into a vibrant green color and to stop the cooking. Drain from the ice water bath and set aside.
2. In a 3 or 4 quart saucepan, heat 3 Tbsp butter on medium heat. Add the onion and cook for a few minutes until translucent. Add the rice and cook for 2 minutes more, stirring until nicely coated.
3. While the onions are cooking, bring the stock to a simmer in a saucepan.
4. Add the wine to the rice. Slowly stir, allowing the rice to absorb the wine. Once the wine is almost completely absorbed, add 1/2 cup of stock to the rice. Continue to stir until the liquid is almost completely absorbed, adding more stock in 1/2 cup increments. Stir often to prevent the rice from sticking to the bottom of the pan. Continue cooking and stirring rice, adding a little bit of broth at a time, cooking and stirring until it is absorbed, until the rice is tender, but still firm to the bite, about 15 to 20 minutes. Remove from heat. (Note: the stock amount given is approximate. You may need a little more or less because you’re still adding 2 cups of cream.) Gently stir in the Parmesan cheese, the cream, and the asparagus. Add salt and pepper to taste. Serve immediately.

[Tatania]

Most cruise ship recipes are not really intended for the home kitchen and after attempting them, you're probably ready for a Cruise yourself to relieve the stress. This popular one (and the next) are featured in Delicious Disney, are exceptions.

Maple Glazed Salmon with Onion- Mashed Potatoes
Animators Palette, Disney Cruise Line (from Delicious Disney)
Serves 4

Maple Glaze
1/4 cup brandy
1 1/4 cups maple syrup
1 tablespoon cornstarch mixed with 2 tablespoons water

Pour brandy in a pan and flambé for 5 seconds. Add the syrup and heat. Whisk in the cornstarch and water mixture, and simmer for 5 minutes, stirring. Cool to room temperature.

Onion- Mashed Potatoes
2 medium onions
2 tablespoons olive oil
2 pounds red potatoes
2/3 cup milk, warmed
2 tablespoons unsalted butter
Coarse salt and freshly ground white pepper, to taste

Preheat oven to 375°F. Toss the chopped onions with olive oil and bake for 15 minutes, until soft. Purée onions in a blender. Cover potatoes with water in a medium saucepan and boil until tender when pierced with a fork. Put drained, warm potatoes in a mixing bowl. Add milk and butter, and mash with an old-fashioned potato masher. Season to taste.

Salmon
4 salmon fillets, 7 ounces each
2 tablespoons olive oil
Coarse salt and freshly ground black pepper, to taste
Diced red peppers, for garnish (optional)

Preheat oven to 350°F. Brush the salmon with olive oil and season with coarse salt. In a preheated sauté pan, sear both sides. Place on a baking sheet and drizzle 1 tablespoon of the Maple Glaze on each salmon fillet. Bake 12 to 15 minutes, or until desired doneness.
To serve, top potatoes with salmon and drizzle with remaining Maple glaze. Top with diced red peppers and minced scallion, if desired.

[Tatania]

Grilled Shrimp and Seared Scallop Pasta
Disney Magic & Disney Wonder, DCL (Delicious Disney)
Serves 4

8 ounces linguine
2 cups favorite spaghetti sauce
2 garlic cloves, thinly sliced
5 tablespoons butter, divided
2 cups fresh spinach
Coarse salt and freshly ground white pepper
12 large shrimp, peeled and deveined
12 large scallops

Cook linguine according to package directions; drain and mix with spaghetti sauce. Keep warm.
In a large skillet, sauté garlic in 2 tablespoons butter until golden; add spinach and cook until wilted. Season with salt and pepper, and set aside.
Heat remaining 3 tablespoons butter in a skillet over medium-high heat; add shrimp and scallops, and cook about 3 minutes, or until shrimp turn pink and scallops turn white, turning once. Top pasta with cooked spinach, and serve with shrimp and scallops arranged around the plate.

[piratesmate]

Has anyone tried this recipe for Dole Whips? :confused3

Pineapple Dole Whips (A "copycat" recipe)

Prep: 10 min.
Freeze: 3 hrs.
Makes: 8 servings

2 cans (20 oz. each) DOLE Crushed Pineapple
2 tablespoons lemon juice
2 tablespoons lime juice
1/3 cup sugar
1/2 cup chopped maraschino cherries, mini marshmallow or mini chocolate chips, (optional)
1-1/2 cups heavy whipping cream, whipped

Drain pineapple; reserve 2 tablespoons juice. Set aside.
Place pineapple, lemon juice, lime juice, sugar and reserved pineapple juice in blender or food processor container. Cover; blend until smooth. Stir in cherries or marshmallow or chips, if desired.
Pour into two 1-quart freezer zipped bags. Store bags flat in freezer. Freeze about 1-1/2 hours or until slushy.
Stir gently pineapple slush into whipped cream until just blended, in large bowl. Return to freezer until completely frozen, about 1 hour. Serve.

I'm still working my way through the recipes for the index (sorry - I took the weekend off :guilty: ) so I don't know if anyone ever answered this. I've made this recipe, but cannot comment on the comparison to actual Dole Whips as we didn't know to try them on our last trip. (How I missed that during trip planning on The DIS I'll never know! :rotfl: )

Anyway, I originally found this recipe at Dole.com and made it for our Disney-fied Christmas breakfast. Everyone here really enjoyed it! The first time I made it, I made 2 batches: one as described - except I used canned whipped cream - and one "for me". (I'm a Type I diabetic.)

For mine, I used pineapple in juice & skipped the sugar because I wanted to use a couple cherries in it. I also used some sort of low-fat Cook Whip instead of whipped cream. The kids ended up finishing theirs before mine was gone & they "volunteered" to help me eat mine. :rotfl: They said they actually liked it better since it wasn't so sweet...they're not used to it because I usually cook things I can eat too.

The method sounded a bit messy to me when I first read it, but I wasn't into the whole idea of "dump" cooking at that point. "Dump" cooking is when you put the marinade ingredients in zipper bags with the chicken & then freeze it, letting it marinate as it defrosts overnight in the refrigerator. Since then, I use a lot more zipper bags in my cooking. It's so easy & better yet no clean-up! LOL And it isn't as fluffy if you don't actually fold in Cool Whip in a separate bowl like it says, but I tend to just toss the stuff right into the bag, re-zip & mush it around. ;)

And if anyone is interested, here is the nutrition information Dole had posted:
254 calories, 17g fat (10g sat.), 61mg cholesterol, 18mg sodium, 27g carbohydrate, 1g protein

[TheGoofyMama]

Are these acceptable now? I thought we were going to stick to the actual WDW recipes on this thread.

Thanks in advance to any one who can clarify this for me.

[piratesmate]

I like the additions (reviews, comments) that you've made to the index. As regards the formatting - if your User CP settings are set to HTML you can cut and paste from the Word Doc I sent and the formatting will stay the way it was. You can switch back to simple mode afterwards if you don't want to be bothered working with the HTML tags.

Is the Index and request list going to stay as a separate thread and if so, will it be stickied at the top of the section? I'm OK with any decision as I end up opening 2 windows anyway when I add recipes so I can check the index and request list without reloading the page.

Thanks Tatania, but I've done so much "adjusting" to the document the formatting was lost. It won't take long to put back once I'm done. I'm just not doing it yet because I'm still working my way through the thread. I put it into Excel so I could sort by page to make sure I wasn't missing things as I went through. I also intend to post a separate index with the recipes sorted solely by restaurant since I find the "by food type" sort cumbersome. I'll leave it up for those that prefer it though. In the meantime, I'm just copying the list with the changes I've made each night.

We try to keep the sticky threads to a minimum. We'll have to see how things go with keeping the index in a separate thread. There really hasn't been that much traffic on the Cooking board so that it would get lost if I'm updating every couple days.

[piratesmate]

Are these acceptable now? I thought we were going to stick to the actual WDW recipes on this thread.

Thanks in advance to any one who can clarify this for me.

I thought that was the intention as well from comments people made about moving the thread. However, as I work my way through the thread I've found a few from other sources...most I've found so far have been for things where either the original recipe was not available or WDW uses a commercial product. In this case, the "clone" recipe was posted by the OP and I was just commenting on it. I figured it wasn't deviating from the OP's vision for the thread if she posted it.

[greeneeyes]

RE: Dole Whip

I haven't gone thru the entire thread so I'm not sure if anybody has posted this before. You can buy the mix to make the real thing (just like Disney does) and make it at home. It says to use a soft serve machine and many people use the Cuisinart one, but I have a regular Cuisinart (the kind with the barrel that goes in the freezer) and it still works. The nutritional info isn't too bad either.

1/2 cup equals: 90 calories , 2.5 gm fat and 17Gm carbs. Its Cholesterol Free, Lactose Free, Gluten Free. You can buy it here -

http://www.unifiedenterprisescorp.com/products2.html

[TheGoofyMama]

I thought that was the intention as well from comments people made about moving the thread. However, as I work my way through the thread I've found a few from other sources...most I've found so far have been for things where either the original recipe was not available or WDW uses a commercial product. In this case, the "clone" recipe was posted by the OP and I was just commenting on it. I figured it wasn't deviating from the OP's vision for the thread if she posted it.


I know that recipes from establishments on WDW properties (Swan, Dolphin, Downtown Disney) have been acceptable since the thread was started. I didn't think the copycats or clones were being done because they aren't Disney recipes. Maybe some of the others will chime in with thier thoughts. I personally don't like the clones and wouldn't want them to end up in my files. That's just me though. Others might have another opinion. :flower3:

[TheGoofyMama]

Tuna Salad

Lowtide Lou's, Typhoon Lagoon

White can of tuna 66 ounces of tuna
24 ounces of mayonnaise
.25 ounces of white ground pepper
1 ounce of salt
.50 ounces of granulated garlic
Mix well and Enjoy!

[akalittleeva]

I know that recipes from establishments on WDW properties (Swan, Dolphin, Downtown Disney) have been acceptable since the thread was started. I didn't think the copycats or clones were being done because they aren't Disney recipes. Maybe some of the others will chime in with thier thoughts. I personally don't like the clones and wouldn't want them to end up in my files. That's just me though. Others might have another opinion. :flower3:

I would prefer to avoid clones as well...